American · Dinner
Philadelphia pepper pot soup
Peppery Mid-Atlantic tripe soup simmered slowly with honeycomb tripe, potatoes, and marjoram in a beef-veal stock, thickened lightly and finished with black pepper. Rooted in Philadelphia's colonial-era offal cookery, it is served hot with crackers or crusty bread, sharp and warming rather than rich.
$5
25 minsPrep
150 minsCook
175 minsTotal
MediumLevel
Nutrition per serving
386Calories
31.8gProtein
17.2gFat
22.4gCarbs
3.4gSugar
2.1gFiber
1180mgSodium
175mgChol
7.6gSat Fat
880mgPotassium
78mgCalcium
3.5mgIron
2.7mcgVitamin B12
13mgVitamin C
low-calorie
herb-salt
all-time-classics
main-event
gluten-free
low-calorie
Instructions
1
Prep
Rinse the honeycomb tripe under cold water, pat dry, and cut into small dice, discarding any tough membrane.
2
Simmer
Place the tripe and veal shank in a medium pot with beef stock, water, and bay leaf. Bring to a boil, then reduce to low heat and simmer covered for 2 hours until tripe is tender.
3
Prep
Remove the veal shank, pull meat from bone once cool, discard bone, and shred the meat with a fork.
4
Simmer
Melt butter over medium heat and sauté onion, celery, and carrot for 5 minutes until onion is translucent and vegetables soften.
5
Simmer
Stir in shredded veal, potato, marjoram, and black pepper; simmer uncovered over medium-low heat for 25 minutes until potato is fork-tender.
6
Prep
Whisk cornstarch with 2 tablespoons hot broth until smooth, then stir into pot and simmer over low heat for 5 minutes, stirring constantly.
7
Plate
Ladle soup into a bowl, season with salt and extra black pepper to taste, and scatter parsley over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g honeycomb tripe
- 7 oz200g veal shank, bone-in
- 2 cup480ml beef stock
- 2 cup480ml water
- 2/3 cup100g potato
- 4 tbsp4 tbsp onion
- 4 tbsp4 tbsp celery
- 4 tbsp4 tbsp carrot
- 2 tsp2 tsp fresh parsley
- 1 tsp1 tsp dried marjoram
- 1/2 tsp1/2 tsp black pepper, freshly ground, plus more to taste
- 22 small bay leaf
- 2 tbsp2 tbsp cornstarch
- 2 tbsp2 tbsp butter
- 1 tsp1 tsp salt
