Philadelphia Pepper Pot Sliced onion 1/4 cup each 1/2 lb.

honeycomb tripe, cut in cubes

Chopped celery Chopped green peppers

11/2 cups potato cubes

4 tablespoons butter

1/2 teaspoon peppercorns, finely pounded


tablespoons flour

5 cups hot White Stock III

3/4 tablespoon salt

1/2 cup heavy cream

Cook vegetables in three tablespoons butter fifteen minutes; add flour, and stir until well mixed;

then add remaining ingredients except cream. Cover, and let cook one hour. Just before serving, add cream and remaining butter.

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