Classic Philadelphia Pepper Pot Soup

Irish Stew with Biscuits
Lauri Patterson / Getty Images
Ratings (17)
  • Total: 2 hrs 50 mins
  • Prep: 20 mins
  • Cook: 2 hrs 30 mins
  • Yield: 6 servings
Nutritional Guidelines (per serving)
524 Calories
36g Fat
34g Carbs
20g Protein
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Tripe, veal, and vegetables combine to make a thick, hearty soup traditionally known as pepper pot. Do not be deterred by its long list of ingredients. This soup is quite easy to make, but it does require about 2 and a half hours of slow simmering, so it's a good idea to plan ahead.

Ingredients

  • 1 1/2 pounds beef honeycomb tripe
  • 3 teaspoons salt
  • Water with 1 tablespoon salt
  • 3 tablespoons butter
  • 1 cup chopped onions
  • 1 whole onion, studded with 3 cloves
  • 1 rib celery, sliced thin
  • 1 large carrot, peeled and sliced thin
  • 1 leek (about 1 cup), washed, sliced, including tender green part
  • 1/2 cup diced green bell pepper
  • 4 cups chicken broth
  • 1 cup water
  • 1 small meaty veal knuckle
  • 2 garlic cloves, minced
  • 1/2 teaspoon ground chipotle chili powder or cayenne pepper
  • 1 bay leaf, broken in half
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 2 teaspoons salt, or to taste
  • 1/2 teaspoon freshly ground black pepper
  • 2 cups diced potatoes, 1/2-inch pieces
  • 1 cup evaporated milk or heavy cream
  • 1/2 cup chopped fresh parsley
  • 1 tablespoon cornstarch dissolved in 3 tablespoons water
  • 1/3 cup butter for garnish
  • 1/2 cup chopped fresh parsley for garnish

Steps to Make It

Rinse the tripe under cold water.

Drain and place on a cutting board.

Sprinkle with salt and rub into tripe to clean the crevices. Rinse again to remove the salt.

Place the tripe in a 3-quart saucepan. Add enough water to cover by 2 inches, with the tablespoon of salt stirred in.

Slowly bring to a boil and simmer 15 minutes. Drain the tripe and let cool. Cut the tripe into 1/2-inch cubes and set aside.

Heat a large Dutch oven or stockpot over medium heat. Add 3 tablespoons of butter, chopped onions, whole onion, celery, carrots, leeks, and bell pepper.

Stir to coat the vegetables, cover, reduce heat and simmer, stirring occasionally, until onions are softened and translucent, about 10 minutes. Do not brown.

Add the chicken broth and water to the pot, along with the veal knuckle, tripe, garlic, chili powder, bay leaf, oregano, basil, thyme, salt, and pepper. Bring to a boil, reduce heat and simmer for 1 1/2 hours.

Remove the veal knuckle and pick off the meat, cutting any large pieces down to bite-size.

Discard the whole onion.

Return the veal meat to the pot, along with potatoes, milk, and parsley.

Simmer 15 to 20 minutes, until potatoes are tender. Stir in cornstarch mixture and simmer 2 to 3 minutes until slightly thickened.

Swirl butter into the hot soup until it's melted and immediately ladle into bowls to serve. Sprinkle with chopped parsley.