Philadelphia Pepper Pot Soup
Filed under
Soups
Ingredients
- 1 1/2 lb Beef tripe, honeycomb
- 3 tsp Salt, for cleaning, plus 1 tablespoon for the water
- 3 tbsp Butter
- 1 cup Onion, chopped
- 1 Onion, whole, studded with 3 cloves
- 3 Clove, whole
- 1 rib Celery, sliced thin
- 1 Carrot, large, peeled and sliced thin
- 1 Leek, about 1 cup, washed and sliced, including tender green
- 1/2 cup Green bell pepper, diced
- 4 cup Chicken broth
- 1 cup Water
- 1 Veal shank, small meaty veal knuckle
- 2 clove Garlic, minced
- 1/2 tsp Chipotle chili powder, or cayenne
- 1 Bay leaf, broken in half
- 1 tsp Oregano, dried
- 1 tsp Dried basil
- 1/2 tsp Dried thyme
- 2 tsp Salt, or to taste
- 1/2 tsp Black pepper, freshly ground
- 2 cup Potato, 1/2-inch dice
- 1 cup Evaporated milk, or heavy cream
- 1 cup Parsley, fresh, chopped - half for the soup, half for garnish
- 1 tbsp Corn starch, dissolved in 3 tablespoons water
- 1/3 cup Butter, for garnish
Directions
- Rinse the tripe under cold water, rub with salt to clean the crevices and rinse again.
- Cover by 2 inches with water and the tablespoon of salt in a 3-quart saucepan. Slowly bring to a boil and simmer 15 minutes. Drain, cool and cut into 1/2-inch cubes.
- Heat a large Dutch oven over medium heat. Add the 3 tablespoons butter, chopped and whole onions, celery, carrots, leeks and pepper, stir, cover and cook gently, stirring occasionally, until the onions are translucent, about 10 minutes. Don't brown.
- Add the broth, water, veal knuckle, tripe, garlic, chile powder, bay leaf, herbs, salt and pepper. Bring to a boil, then simmer 1 1/2 hours.
- Pick the meat off the knuckle and return it; discard the whole onion. Add the potatoes, evaporated milk and 1/2 cup parsley and simmer 15 to 20 minutes, until tender.
- Stir in the cornstarch mixture and simmer 2 to 3 minutes until slightly thickened. Swirl in the butter until melted and serve immediately, sprinkled with parsley.