Philadelphia Pepper Pot
This is a recipe for Philadelphia Pepper Pot Soup, one of the most popular foods in Philadelphia.
Ingredients
- 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
Instructions
- 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