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Philadelphia pepper pot ii
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| Artist: |
_ |
| Categories: |
Beef, Eggs, Soups & Stews |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 2
| lbs | Tripe | | 4
| | Calve's feet | | | Water | | 1/2
| tsp | Sweet marjoram | | 1/2
| tsp | Sweet basil | | 1/2
| tsp | Thyme | | 2
| | Onions | | 2
| | Potatoes | | | Salt | | | Butter | | 1
| | Red pepper |
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Procedures:
| 1 | Put two pounds of tripe and four calve"s feet into the soup-pot and cover them with cold water; add a red pepper, and boil closely until the calve"s 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 noe enough liquid, add boiling water; add half a teaspoon of sweet marjoram, sweet basil, and thyme, two sliced onoins, sliced potatoes, salt. | | 2 | When the vegetables have boiled until almost tender, add a piece of butter rolled in flour, drop in some egg balls, and boil fifteen minutes more. | | 3 | Take up and serve hot. |
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