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Philadelphia Pepper Pot Soup Recipe

User Rating 4 Star Rating (1 Review)


Tripe, veal, and vegetables combine to make a thick, hearty soup traditionally known as pepper pot. Do not be deterred by the list of ingredients. This soup is quite easy to make. It does require about 2-1/2 hours of slow simmering, so plan ahead.

Prep Time: 20 minutes

Cook Time: 2 hours, 30 minutes

Total Time: 2 hours, 50 minutes


  • 1-1/2 pounds beef honeycomb tripe
  • 3 teaspoons salt
  • Water with 1 Tablespoon salt
  • 3 Tablespoons butter
  • 1 cup chopped onions
  • 1 whole onion, studded with 3 cloves
  • 1 rib celery, sliced thin
  • 1 large carrot, peeled and sliced thin
  • 1 leek (about 1 cup), washed, sliced, including tender green part
  • 1/2 cup diced green bell pepper
  • 4 cups chicken broth
  • 1 cup water
  • 1 small meaty veal knuckle
  • 2 garlic cloves, minced
  • 1/2 teaspoon ground chipotle chile powder or cayenne pepper
  • 1 bay leaf, broken in half
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 2 teaspoons salt, or to taste
  • 1/2 teaspoon freshly ground black pepper
  • 2 cups 1/2-inch-diced potatoes
  • 1 cup evaporated milk or heavy cream
  • 1/2 cup chopped fresh parsley
  • 1 Tablespoon cornstarch dissolved in 3 Tablespoons water
  • 1/3 cup butter for garnish
  • 1/2 cup chopped fresh parsley for garnish


Rinse tripe under cold water. Drain and place on a cutting board. Sprinkle with salt and rub into tripe to clean the crevices. Rinse again to remove salt.

Place tripe in a 3-quart saucepan. Add enough water to cover by 2 inches, with the tablespoon of salt stirred in. Slowly bring to a boil and simmer 15 minutes. Drain tripe and let cool. Cut into 1/2-inch cubes and set aside.

Heat a large Dutch oven or stockpot over medium heat. Add 3 tablespoons of butter, chopped onions, whole onion, celery, carrots, leeks, and bell pepper. Stir to coat the vegetables, cover, reduce heat, and simmer, stirring occasionally, until onions are softened and translucent, about 10 minutes. Do not brown.

Add broth and water to the pot, along with the veal knuckle, tripe, garlic, chile powder, bay leaf, oregano, basil, thyme, salt, and pepper. Bring to a boil, reduce heat, and simmer for 1-1/2 hours.

Remove the veal knuckle and pick off the meat, cutting any large pieces down to bite size. Discard the whole onion. Return the veal meat to the pot, along with potatoes, evaporated milk, and parsley. Simmer 15 to 20 minutes, until potatoes are tender. Stir in cornstarch mixture and simmer 2 to 3 minutes until slightly thickened.

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

Yield: 6 servings

User Reviews

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 4 out of 5
Wonderful for a Cold Day!, Member BladesBabe

I loved this soup! My husband requested that I make Pepper Pot soup like his Grand Mother used to make. Well, after perusing the web, I came across this recipe. I didn't have all the ingredients so I substituted more onions for the leeks and spinach for the green peppers. This dish turned out wonderful! Honestly, it smelled odd while cooking, but the finished product was awesome! Joe, my husband, thought it tasted very close to his old memory! What a great compliment.. This will be cooked again in our home! This time I'll stock my pantry with the correct ingredients.. It took longer than the prep time listed above, since I had to make my own stock...

6 out of 7 people found this helpful.

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