Philadelphia pepper pot soup recipe

Preparation

Can rinse with cold water housings. Drain and on a cutting board. Sprinkle with salt and rub to clean into the bowels columns. Rinse to remove back on salt.

Place the tripe in a 3-quart pot. You add enough water to cover by 2 inches, with a tablespoon of salt in water stirred. Bring slowly to a boil and cook over low heat 15 minutes. Allow the tripe and fresh. Cut into half-inch cubes and set aside.

Heat a large pot or skillet over medium heat. Add 3 tablespoons butter, chopped onion, onion, celery, whole carrots, leeks and peppers. Toss to coat the vegetables, cover, reduce heat and simmer, stirring occasionally, until the onions soft and translucent, about 10 minutes. Still not brown.

Broth and water in a saucepan with the veal shank, tripe, garlic, chili powder, bay leaves, oregano, basil, thyme, salt and pepper. Bring to a boil, reduce heat and simmer for 1-1 / 2 hours.

Remove the hock and remove the meat, cut bite-sized pieces. Discard any onions. Return the beef to the pan with the potatoes, evaporated milk and parsley. Simmer 15 to 20 minutes, until the potatoes are soft. Add the cornstarch mixture and cook for 2-3 minutes, until thickened slightly.

Swirl butter into hot soup until melted and immediately ladle into bowls. Sprinkle with chopped parsley.

Yield: 6 servings