North American - Main
Philadelphia Pepper Pot

Onions, carrots and celery

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  • cup diced onion
  • cup diced celery
  • cup diced capsicum
  • 4 tabs butter
  • 4 tabs flour
  • 5 cups chicken stock
  • 1 cup pre-cooked and sliced honeycomb tripe
  • 1 cups potato cubes
  • 1 teas ground black pepper
  • 1 teas salt
  • cup heavy cream


  • Cook vegetables in the butter until done.
  • Add flour gradually and stir until well mixed.
  • Add all other ingredients except cream.
  • Cover and simmer for an hour.
  • Correct seasoning.
  • Add cream just before serving.

Source: Boston Cooking School

Serving suggestions
Serve with mashed potatoes or crusty bread. Serve in bowls with crusty bread. Serves 5-6.

Add a sprinkle of parmesan or chopped parsley for further flavour.
Said to have entered American cuisine from the Pennsylvania Dutch.