Classic Philadelphia Pepper Pot Soup

Name: Classic Philadelphia Pepper Pot Soup
Prep time: 20 min
Cook time: 150 min
Total time: 170 min
Yield: 6 servings
Cuisine: American,Caribbean
Ingredients: 1 1/2 pounds beef honeycomb tripe; Kosher salt; 3 tablespoons butter; 1 cup chopped onions; 1 whole onion, studded with 3 cloves; 1 rib celery, sliced thin; 1 large carrot, peeled and sliced thin; 1 leek, washed and sliced, including tender green part (about 1 cup); 1/2 cup diced green bell pepper; 4 cups chicken broth; 1 cup water; 1 small meaty veal knuckle; 2 cloves garlic, minced; 1/2 teaspoon chipotle chili powder or cayenne pepper; 1 bay leaf, broken in half; 1 teaspoon dried oregano; 1 teaspoon dried basil; 1/2 teaspoon dried thyme; 1/2 teaspoon freshly ground black pepper; 2 cups 1/2-inch-diced potatoes; 1 cup evaporated milk or heavy cream; 1/2 cup fresh parsley, chopped; 1 tablespoon cornstarch dissolved in 3 tablespoons water; 1/3 cup butter, for garnish; 1/2 cup chopped fresh parsley, for garnish

A thick and hearty pepper pot soup features a long-simmered blend of tripe, veal, and assorted vegetables.

⭐ 4 (59 reviews) Prep: 20 minCook: 150 minTotal: 170 minYields: 6 servings

Category Tags:

Entree Lunch Dinner Soup

Cuisine Tags:

American Caribbean

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Ingredients

1 1/2 pounds beef honeycomb tripe
Kosher salt
3 tablespoons butter
1 cup chopped onions
1 whole onion, studded with 3 cloves
1 rib celery, sliced thin
1 large carrot, peeled and sliced thin
1 leek, washed and sliced, including tender green part (about 1 cup)
1/2 cup diced green bell pepper
4 cups chicken broth
1 cup water
1 small meaty veal knuckle
2 cloves garlic, minced
1/2 teaspoon chipotle chili powder or cayenne pepper
1 bay leaf, broken in half
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon freshly ground black pepper
2 cups 1/2-inch-diced potatoes
1 cup evaporated milk or heavy cream
1/2 cup fresh parsley, chopped
1 tablespoon cornstarch dissolved in 3 tablespoons water
1/3 cup butter, for garnish
1/2 cup chopped fresh parsley, for garnish

Instructions

Rinse tripe, rub with salt, then rinse again. Place in a 3-quart saucepan, cover with water (2 inches above tripe), add 1 tablespoon salt, and boil for 15 minutes; drain, cool, and cut into 1/2-inch cubes.
In a large Dutch oven, melt 3 tablespoons butter and sauté chopped onions, whole onion, celery, carrots, leeks, and bell pepper until softened (about 10 minutes) without browning.
Add chicken broth, water, veal knuckle, tripe, garlic, chili powder, bay leaf, oregano, basil, thyme, 2 teaspoons salt, and pepper; bring to a boil, then simmer for 1 1/2 hours.
Remove the veal knuckle and whole onion; shred veal meat and return to pot with potatoes, milk, and parsley.
Simmer until potatoes are tender (15-20 minutes), then stir in a cornstarch mixture and cook 2-3 minutes until slightly thickened.
Swirl in any remaining butter until melted, then ladle soup into bowls and garnish with chopped parsley.

Nutritional Info (per serving)

Calories: 397 kcal

Carbohydrate: 31 g

Cholesterol: 256 mg

Fiber: 3 g

Protein: 32 g

Saturated Fat: 8 g

Sodium: 2533 mg

Sugar: 9 g

Fat: 17 g

Unsaturated Fat: 0 g