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Pennsylvanian Dutch Soups to try out

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Pennsylvanian Dutch  Soups PHILADELPHIA PEPPER POT1 lb. honeycomb tripe1 veal knuckle1½ qts. water2 tablespoons salt1 tblsp. red pepper, diced1 tblsp. green pepper, diced1 tablespoon powdered thyme6 peppercorns4 potatoes, diced2 bay leaves3 whole cloves3 tablespoons chopped parsley2 stalks celery, diced2 carrots, diced2 tomatoes, peeled, cut up4 onions, thinly sliced1 piece pimento, cut fine Wash and scrub tripe thoroughly. Place in large kettle and cover with plenty of cold water. Bring to a boil and simmer until tender. Simmer without boiling, that is the secret of making tripe tender. Drain and dice, ½ inch squares. In the meantime place the veal knuckle in another kettle adding 1½ qts. of water and all ingredients except the potatoes. Simmer at least one hour, put in potatoes and simmer for another hour or until meat falls off the bone. Remove bone and take off all the meat. Cut it into small pieces and together with the tripe put it back into the soup. Bring to a boil and the so…