Philadelphia Pepper Pot Soup
A peppery, hearty soup of tripe, vegetables, and dumplings, historically sold by street vendors in colonial-era Philadelphia.
- Prep
- 30 min
- Cook
- 150 min
- Total
- 180 min
- Servings
- 6
- Difficulty
- Hard
- Calories
- 310 kcal
Equipment
- •Large soup pot
Nutrition
Per serving, approximate
- Calories
- 310 kcal
- fat
- 14
- carbs
- 22
- protein
- 24
- calories
- 310
Instructions
- 1
Simmer the tripe in beef broth with the marrow bones for 2 hours until tender.
- 2
Take out the bones and scrape out the marrow. Stir the marrow back into the pot.
- 3
Add the potatoes, carrots, and onion. Simmer for 20 minutes.
- 4
Season the soup with thyme and a generous amount of black pepper.
- 5
Mix the flour and milk into a stiff dough. Shape the dough into small dumplings.
- 6
Drop the dumplings into the simmering soup. Cook for 10 minutes until they float.
- 7
Taste the soup and add more pepper if needed.
- 8
Ladle the hot soup into bowls and serve.
Chef's tips
Simmer the tripe until it turns tender instead of rubbery, which can take over two hours. Season generously with black pepper to give the soup its signature flavor.
Storage
Refrigerate for up to 4 days.
Reheating
Reheat gently on the stovetop, adding a splash of broth if it has thickened.
Common mistakes to avoid
- •Undercooking the tripe so it stays tough
- •Skimping on black pepper
Serving suggestions
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