American Style Tripe – Philadelphia Pepperpot

(If you like, you can add diced tomatoes or paradeis pulp and season with marjoram and thyme, sprinkle with parsley or chives for serving). Add salt, peppercorns and water to the tripe and veal shank pieces and cook for 2 hours with the lid closed. The meat must be completely soft. Remove from the broth, loosen the shank meat from the bone and cut into tender strips. Leave the fat to render, stir-fry the onions, peppers and celery for about 5 minutes until soft.

Dust with flour and stir quickly to combine with the fat. Gradually pour in the clear soup in a thin stream while stirring throughout. Bring to a boil, add potatoes and meat, pepper pieces and simmer gently for about 30 minutes. Season to taste and bring to the table very hot.

This a historical recipe from the American War of Independence. In the winter of 1777/78, which was exceptionally harsh, George Washington ordered the soldiers to form a good, warm meal. Since there were hardly any supplies left, the cook created a poor stew, which today has become an indispensable part of American cuisine. The name Philiadelphia Pepperpot comes from the stew’s inventor, who named it after his hometown.

Our tip: Fresh chives are much more aromatic than dried ones!

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