9 hrs 10 mins
1 hr 10 mins
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.
My Private Note
Units: US | Metric
- 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)
- cayenne pepper, to taste
- 1 tablespoon parsley, chopped
- 1Wash tripe thoroughly, place in a kettle and cover with water; simmer for 8 hours.
- 2Drain and cool.
- 3Cut into 1/2-inch pieces.
- 4Cover veal shank with 3 quarts of cold water and simmer about 3 hours.
- 5Remove meat from bones and cut into small pieces.
- 6Strain broth and return to kettle.
- 7Add onion and bay leaf; simmer about an hour.
- 8While onion is cooking, make dumplings by combining all the ingredients together and roll into small balls (about the size of marbles).
- 9Add peeled and cubed potatoes with the pot herbs.
- 10Add meat and cooked tripe; season with salt and cayenne to taste.
- 11Roll dumplings lightly in flour to prevent sticking and drop into hot soup.
- 12Cook for about ten minutes, add chopped parsley and serve at once.
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Nutritional Facts for Philadelphia Pepper Pot
Serving Size: 1 (329 g)
Servings Per Recipe: 10
- Amount Per Serving
- % Daily Value
- Calories 510.4
- Calories from Fat 255
- Total Fat 28.3 g
- Saturated Fat 14.2 g
- Cholesterol 236.0 mg
- Sodium 241.5 mg
- Total Carbohydrate 35.3 g
- Dietary Fiber 2.8 g
- Sugars 1.3 g
- Protein 26.6 g
The following items or measurements are not included: