Philadelphia Pepper Pot

philadelphia pepper pot

Philadelphia Pepper Pot

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This is a recipe for Philadelphia Pepper Pot Soup, one of the most popular foods in Philadelphia.
Servings: 6
Calories: 240


  • 1 Veal knuckle sawn into 3 pieces'
  • 1 Bouquet garni
  • 6 Black peppercorns
  • 10 pints Water
  • 1 lb Blanched tripe cut into 1 in pieces
  • 1 Medium onion chopped
  • 2 Large carrots chopped
  • 2 Celery stalks chopped
  • Salt and pepper to taste
  • 1/2 tsp Red pepper flakes
  • 2 Medium potatoes diced
  • 2 Tbs Cornflour cornstarch,blended with 2 Tbs water
  • 1 Tbs Butter
  • 2 Tbs Chopped parsley


  • Put the veal, bouquet garni, peppercorns and water in a large saucepan. Bring to the boil, skimming any scum from the surface.
  • Reduce the heat to low, cover the pan and simmer for 2 1/2 hours.
  • Remove the pan from the heat and lift out the knuckle.
  • Put the veal pieces on a chopping board and remove the meat from the knuckle. Discard the fat and bones and cut the meat into small cubes.
  • Strain the stock into a large bowl. Return the stock to the pan and add the tripe, onion, carrots, celery, salt, pepper and red pepper flakes.
  • Bring to the boil, reduce the heat to low and cover. Simmer the soup for 1 hour.
  • Add the potatoes and reserved veal cubes and continue to simmer for a further 30 minutes, or until the potatoes are tender.
  • Stir in the cornflour (cornstarch) and butter until the soup thickens slightly. Transfer to a warmed tureen, sprinkle over the parsley and serve.
Calories: 240 kcal
Carbohydrates: 20 g
Protein: 23 g
Fat: 7g
Saturated Fat: 3 g
Trans Fat: 1 g
Cholesterol: 95 mg
Sodium: 166 mg
Potassium: 750 mg
Fiber: 4 g
Sugar: 2 g
Vitamin A: 3882 IU
Vitamin C: 20 mg
Calcium: 111 mg
Iron: 4 mg
Cuisine American
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