| 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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