Philadelphia Pepper Pot
From Original White House Cookbook, 1887
Serves 6
Presented as published in 1887. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
- two pounds of tripe
- four calves’ feet
- a red pepper
- half a teaspoonful of sweet marjoram
- half a teaspoonful of sweet basil
- half a teaspoonful of thyme
- two sliced onions
- sliced potatoes
- a piece of butter
- rolled in flour
Method
Put tripe and calves’ feet into a soup-pot and cover with cold water; add red pepper and boil until tender.
Remove meat, skim liquid, stir, cut tripe into small pieces, and return to liquid.
Add marjoram, basil, thyme, onions, potatoes, and salt.
When vegetables are almost tender, add butter rolled in flour and egg balls, then boil for 15 minutes.
Serve hot.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 16. The excerpt below is the record exactly as published.
PHILADELPHIA PEPPER POT. 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 half 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
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