Side Pannel
Pepper Pot Soup
Ingredients List
- 1 lb Honeycomb tripe
- 5 sl Bacon; diced
- 1/2 c Peeled; chopped yellow onion
- 1/2 c Chopped celery
- 3 Leeks; cleaned, chopped
- 1 Bunch parsley; chopped
- 2 Bell peppers; chopped
- 2 qt Basic brown soup stock (see
- -recipe) or beef broth
- 1 ts Whole thyme leaves; or so
- 1/2 ts Marjoram
- 1/2 ts Ground cloves
- 1/4 ts Crushed red pepper flakes
- 1 Bay leaf
- 1 ts Fresh ground black pepper
- 1 lg Potato; peeled, diced
- 4 tb Each butter & flour; cooked
- -together to form a roux
Directions
The common story is that George Washington told his cook to treat the
boys at Valley Forge. Having only tripe and a few other odds and ends, he
developed this soup. I love that story but the dish was probably developed
in Philadelphia long before the war. During the late 1700s and early 1800s
it was common to hear a black woman singing out this description of her
wares: "Pepper pot, smokin' hot!" You can put as much pepper in this soup
as you can stand! (Freshly cracked, of course.)
Place the tripe in a saucepan and cover with water. Bring to a boil and
turn off the heat. Allow the tripe to cool a bit in the water and then
drain and rinse. Cut into 1/4-inch dice.
In a large heavy kettle, saut”š the bacon until clear. Add the onion,
celery, leeks, parsley, and green peppers; saut”š until tender. Add the
remaining ingredients except the potato, flour, and butter. Bring the
kettle to a boil and turn down to a simmer. Cook, covered, until the tripe
is very tender, about 2 hours. Add the diced potato and cook for an
additional 20 minutes.
Prepare the roux by stirring the flour into the melted butter and cooking
for a moment on the stove. When the soup is done to your liking, stir in
the roux and simmer, stirring all the while, until the soup thickens a bit.
Correct the seasonings.
It is common in Philadelphia, and among the Pennsylvania Dutch, to serve
this dish with dumplings. It makes a full meal and it is just a wonderful
blend of flavors.
boys at Valley Forge. Having only tripe and a few other odds and ends, he
developed this soup. I love that story but the dish was probably developed
in Philadelphia long before the war. During the late 1700s and early 1800s
it was common to hear a black woman singing out this description of her
wares: "Pepper pot, smokin' hot!" You can put as much pepper in this soup
as you can stand! (Freshly cracked, of course.)
Place the tripe in a saucepan and cover with water. Bring to a boil and
turn off the heat. Allow the tripe to cool a bit in the water and then
drain and rinse. Cut into 1/4-inch dice.
In a large heavy kettle, saut”š the bacon until clear. Add the onion,
celery, leeks, parsley, and green peppers; saut”š until tender. Add the
remaining ingredients except the potato, flour, and butter. Bring the
kettle to a boil and turn down to a simmer. Cook, covered, until the tripe
is very tender, about 2 hours. Add the diced potato and cook for an
additional 20 minutes.
Prepare the roux by stirring the flour into the melted butter and cooking
for a moment on the stove. When the soup is done to your liking, stir in
the roux and simmer, stirring all the while, until the soup thickens a bit.
Correct the seasonings.
It is common in Philadelphia, and among the Pennsylvania Dutch, to serve
this dish with dumplings. It makes a full meal and it is just a wonderful
blend of flavors.
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