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PHILADELPHIA PEPPER POT
PHILADELPHIA PEPPER POT
Put two pounds of tripe and four calves' feet into the soup-pot and cover them with cold water; add a red pepper, and
boil closely until the calves' feet are boiled very tender; take out the meat, skim the liquid, stir it, cut the tripe into
small pieces, and put it back into the liquid; if there is not enough liquid, add boiling water; add half a teaspoonful of
sweet marjoram, sweet basil, and thyme, two sliced onions, sliced potatoes, salt. When the vegetables have boiled
until almost tender, add a piece of butter rolled in flour, drop in some egg balls, and boil fifteen minutes more. Take
up and serve hot.
Enjoy the PHILADELPHIA PEPPER POT!
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