Recipes > Soup > Philadelphia Pepper Pot

Philadelphia Pepper Pot


  • 2 pounds of tripe
  • 4 calves' feet
  • 1 red pepper
  • 1/2 teaspoonful of sweet marjoram, sweet basil, and thyme
  • 2 sliced onions
  • sliced potatoes
  • salt
  • 1 piece of butter rolled in flour
  • egg balls


Put tripe and 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 sweet marjoram, sweet basil, and thyme, 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.


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The White House Cookbook (1887).

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