| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Philadelphia | Soup | 8 | Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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. the bacon until clear. Add the onion, celery, leeks, parsley, and green peppers; saut. 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. From <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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