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
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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