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Ingredientes
- 1 lb Honeycomb tripe
- 5 slc Bacon, diced
- 1/2 c. Peeled, minced yellow onion
- 1/2 c. Minced celery
- 3 x Leeks, cleaned, minced
- 1 bn parsley, minced
- 2 x Bell peppers, minced
- 2 quart Basic brown soup stock (see recipe) or possibly beef broth
- 1 tsp Whole thyme leaves, or possibly so
- 1/2 tsp Marjoram
- 1/2 tsp Grnd cloves
- 1/4 tsp Crushed red pepper flakes
- 1 x Bay leaf
- 1 tsp Fresh grnd black pepper
- 1 lrg Potato, peeled, diced
- 4 Tbsp. Each butter & flour, cooked together to create a roux
Direcciones
- The common story is which 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 which 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' warm!" 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 cold a bit in the water and then drain and rinse. Cut into 1/4-inch dice.
- In a large heavy kettle, saute/fry the bacon till clear. Add in the onion, celery, leeks, parsley, and green peppers; saute/fry till tender. Add in the remaining ingredients except the potato, flour, and butter. Bring the kettle to a boil and turn down to a simmer. Cook, covered, till the tripe is very tender, about 2 hrs. Add in the diced potato and cook for an additional 20 min.
- 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, till 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 344g | |
| Recipe makes 8 servings | |
| Calories 205 | |
| Calories from Fat 131 | 64% |
| Total Fat 14.67g | 18% |
| Saturated Fat 6.69g | 27% |
| Trans Fat 0.0g | |
| Cholesterol 28mg | 9% |
| Sodium 983mg | 41% |
| Potassium 401mg | 11% |
| Total Carbs 12.26g | 3% |
| Dietary Fiber 1.9g | 6% |
| Sugars 1.41g | 1% |
| Protein 6.46g | 10% |
