Philadelphia Pepper Pot Recipes

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PHILADELPHIA PEPPER POT SOUP RECIPE - (4.2/5)



Philadelphia Pepper Pot Soup Recipe - (4.2/5) image

Provided by MJH

Number Of Ingredients 13

1 tablespoon margarine
1/3 cup onions, diced
2 tablespoons leeks or green onions, finely diced
1/2 cup celery, cut into 1/2" pieces
1/4 cup diced ham
6 cups water
5 chicken bouillon cubes
5 beef bouillon cubes
1/2 cup green pepper, cut into 1/2" pieces
1 can 16 oz tomatoes, diced
2 teaspoons salt
4 oz tripe, cooked and julienned (optional)
1 cup cooked rice

Steps:

  • Heat margarine in a large saucepan. Add onions, leeks, celery and ham. Saute, stirring, until vegetables are tender. Add water and bouillon cubes and cook until bouillon cubes are dissolved. Add remaining ingredients and simmer for 5 minutes.

AUTHENTIC PEPPER POT SOUP



Authentic Pepper Pot Soup image

The authentic version uses tripe. I have never cared for tripe, myself, and I have always substituted chicken, beef, turkey, sausage or even ham instead.

Provided by MARBALET

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 3h

Yield 11

Number Of Ingredients 18

1 pound honeycomb tripe
5 slices bacon, diced
½ cup chopped onion
½ cup chopped celery
3 leeks, chopped
1 bunch fresh parsley, chopped
2 green bell peppers, diced
2 quarts beef stock
¼ teaspoon dried thyme
½ teaspoon dried marjoram
½ teaspoon ground cloves
¼ teaspoon crushed red pepper flakes
1 bay leaf
1 teaspoon ground black pepper
1 large potato, peeled and diced
2 large carrots, diced
4 tablespoons margarine
4 tablespoons all-purpose flour

Steps:

  • Place the tripe or other meat that you have selected to use in a saucepan, and cover with water. Bring to a boil, and turn off the heat. Allow the meat to cool a bit in the water, and then drain and rinse. Cut into 1/4 inch pieces.
  • In a large heavy kettle, saute the bacon until clear. Add the onion, celery, leeks, parsley, and green peppers; saute until tender.
  • Stir in beef stock, thyme, marjoram, cloves, red pepper flakes, bay leaf, and black pepper. Bring the kettle to a boil, and turn down to a simmer. Cook, covered, until meat is very tender, about 2 hours.
  • Add the diced potato and carrots, and cook for an additional 20 minutes.
  • Prepare the roux by stirring the flour into the melted butter or margarine, and cooking for a moment on the stove. When the soup is done to your liking, stir in the roux. Simmer, stirring all the while, until the soup thickens a bit. Correct the seasonings.

Nutrition Facts : Calories 215.7 calories, Carbohydrate 18.3 g, Cholesterol 49.2 mg, Fat 11.7 g, Fiber 2.8 g, Protein 9.4 g, SaturatedFat 3.2 g, Sodium 256.7 mg, Sugar 5 g

PHILADELPHIA PEPPER POT



Philadelphia Pepper Pot image

this is an old favorite, brought from the Quaker City. The original directions called for cooking the tripe the day before. Nowadays, the tripe could be easily cooked overnight in the slow cooker. From the Pennsylvania Dutch chapter of the United States Regional cookbook, Culinary Arts Institute of Chicago, 1947.

Provided by Molly53

Categories     Meat

Time 9h10m

Yield 10 serving(s)

Number Of Ingredients 14

2 lbs honeycomb tripe, well cleaned
2 lbs tripe, well cleaned
1 veal shank
1 large onion, peeled and chopped
1 bay leaf
4 medium potatoes, peeled and chopped
1 bunch pot herbs (pot herbs are assorted cooking herbs of your choice, much like bouquet garni -- parsley, chives, ros)
salt
cayenne pepper, to taste
1 tablespoon parsley, chopped
1 cup suet or 1 cup lard, finely chopped
2 cups flour, sifted
1/4 teaspoon salt
water, enough to make a stiff dough

Steps:

  • Wash tripe thoroughly, place in a kettle and cover with water; simmer for 8 hours.
  • Drain and cool.
  • Cut into 1/2-inch pieces.
  • Cover veal shank with 3 quarts of cold water and simmer about 3 hours.
  • Remove meat from bones and cut into small pieces.
  • Strain broth and return to kettle.
  • Add onion and bay leaf; simmer about an hour.
  • While onion is cooking, make dumplings by combining all the ingredients together and roll into small balls (about the size of marbles).
  • Add peeled and cubed potatoes with the pot herbs.
  • Add meat and cooked tripe; season with salt and cayenne to taste.
  • Roll dumplings lightly in flour to prevent sticking and drop into hot soup.
  • Cook for about ten minutes, add chopped parsley and serve at once.

Nutrition Facts : Calories 510.5, Fat 28.4, SaturatedFat 14.3, Cholesterol 236, Sodium 241.5, Carbohydrate 35.4, Fiber 2.8, Sugar 1.4, Protein 26.6

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