George Washington knew his way around a good Pepper Pot, and while it probably came to Philly from the West Indies, the thrifty use of meat made it a staple during the time of the Revolution. Today, a walk through the city’s Italian Market district will net you any of the unusual cuts in the many original versions of this—but if you don’t get tripe, it isn’t Pepper Pot.
Source: Big American Cookbook
Put the tripe in a large, heavy pot or Dutch oven and cover with water. Bring the water to a boil, then reduce to low and simmer for 15 minutes. Allow to cool in the water.
In another large pot, heat the oil over medium-high heat and add the leek. Sauté for 5 minutes, then add the celery and carrot, season with salt and pepper, and cook for an additional 3 minutes. Add the stock, beef bones, veal knuckle, and cloves.
When the tripe is cool enough to handle, remove it from the water, cut into bite-size pieces, and add to the pot. Bring the stock to a boil, reduce to low, cover, and simmer for 90 minutes. Remove the beef bones and knuckle and pick any meat off them. Discard the bones and return the meat to the pot. Add the bell peppers, potatoes, and marjoram and simmer for 30 minutes, or until you’re ready to eat. Season with salt and serve in bowls, garnished with fresh parsley.
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Serving Size: 1 Serving (582g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 166 | ||
Calories from Fat: 45 (27%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5g | 7 % | |
Saturated Fat 0.8g | 4 % | |
Monounsaturated Fat 3.4g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 1084.7mg | 37 % | |
Potassium 692.9mg | 18 % | |
Total Carbohydrate 27.4g | 8 % | |
Dietary Fiber 4g | 16 % | |
Sugars, other 23.4g | ||
Protein 3.9g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 166
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