Pepper Pot Soup Recipe
Recipe for Philadelphia pepper pot soup.
Put two pounds of tripe and four 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 ½ a teaspoonful of sweet marjoram, sweet basil, and
thyme, two sliced 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 piping hot.