A very old, classic American soup, Phila-delphia Pepper Pot used to be sold by street hawkers in Philadelphia. Serve
Phila-delphia Pepper Pot zoith lots of hot wast. Tripe is available partially precooked or blanched at most butchers and some supermarkets.
1 veal knuckle, sawn into
3 pieces bouquet garni, consisting of
4 parsley sprigs,
1 thyme spray and
1 bay leaf tied together
6 black peppercorns
4 quarts water
1 lb. blanched tripe, cut into
1-inch pieces medium-sized onion, finely chopped large carrots, scraped and cut into
2 celery stalks, trimmed and cut into
1 teaspoon salt
1 teaspoon black pepper
½ teaspoon red pepper flakes
2 medium-sized potatoes, peeled and diced
1 oz. beurre manic
1 tablespoons chopped fresh parsley
In a very large saucepan, combine the veal knuckle, bouquet garni, peppercorns and water. Place the pan over moderate heat and bring the liquid to the boil, skimming any scum from the surface with a slotted spoon. Reduce the heat to low, cover the pan and simmer for 2 hours.
Remove the pan from the heat and lift out the knuckle. Place the veal pieces on a chopping board and, with a sharp knife, remove the meat from the knuckle. Discard the bones and any fat or gristle. Chop the meat into 1/2-inch cubes and set aside. Strain the stock through a wire strainer into a large mixing bowl.
Return the strained stock to the pan and add the tripe, onion, carrots, celery, salt, pepper and red pepper flakes. Return the pan to moderate heat and bring the soup to the boil. Reduce the heat to low, cover the pan and simmer for 1 hour. Add the potatoes and the reserved veal cubes and cook for a further 30 minutes or until the potatoes are tender.
Stir in the beurre manie, a small piece at a time, and continue stirring until the mixture thickens slightly. Taste the soup and add more salt and pepper if liked.
Remove the pan from the heat and stir in the chopped parsley. Ladle the soup into a soup tureen or warmed bowls and serve immediately.