RE: Recipe help please...
Tue, 04/6/04 10:36 AM
The only Pepper Pot Soup I can imagine being a standby here in the United States is the soup alleged to have originated at Valley Forge. It contains tripe, green pepper, carrots, onions, potatoes and lots of other stuff. But there's no rice or ground meat. Of course, there's the Caribbean Pepper Pot Soup, which is really Kallaloo. Here's a recipe from St. Croix. It's really delicious, but some of the ingredients might be a little hard to find.
2 qts water
1 lb salted pig's tail or salted pig's feet
1 lb salt beef
1 lb cooking ham
1 lb fish, cooked and picked
3 conchs, cleaned and pounded
approximately 2/3 cps each of Papalolo, White Mary, Pusley, Bata-Bata, Bower, and tannia leaves
hot pepper (opt)
1. Soak meats overnight in cold water to remove excess fat. Cook meat and conchs in 2 qts. water till soft.
2. Scald tannia leaves; pour off water, and chop or grind as finely as possible.
3. When meat is half cooked, add fish and crab and continue cooking till meat is tender.
4. Peel eggplant. Add to pot with meat mixture. When soft, remove and chop fine. Return to pot.
5. Wash greens, and chop fine or put through grinder.
6. Cut up okras and add with greens to meat and eggplant mixture.
7. Cook till greens become a dark green color. Continue to cook about 5 minutes longer. Taste, add a little salt if needed, and pepper if desired. If mixture is too thick, add 1-2 cps water.
Here's a recipe for Philadelphia Style Pepper Pot
1-1/2 pounds honeycomb tripe
Sprinkles of salt for rubbing
1 tablespoon salt
3 tablespoons butter
1 cup chopped onions
1 whole onion, studded with 3 cloves
1/2 cup thinly sliced celery
1/2 cup peeled, quartered and thinly sliced carrots
1 leek (about 1 cup), washed, sliced, including tender green part
1/2 cup diced green pepper
4 cups chicken stock
1 cup water
1 small meaty veal knuckle
1 garlic clove, diced
2 to 3 teaspoons dried hot red chilies, crushed, or chili powder to taste
1 bay leaf, crushed
1 teaspoon dried marjoram
1 teaspoon basil
1/2 teaspoon thyme
2 teaspoons salt, or to taste
1/2 teaspoon freshly ground black pepper
1 tablespoon cornstarch
3 tablespoons water
1/2 cup chopped parsley
2 cups 1/2-inch-diced potatoes
1 cup evaporated milk or heavy cream
1/3 cup butter for swirling into soup when served
1/2 cup snipped parsley for garnish
Wash tripe under cold running water. Spread pieces on the counter or cutting board and rub both sides thoroughly with several teaspoons of salt. Rinse off the salt. Place tripe in a medium (3-quart) saucepan and add salted water to cover by 2 inches. Bring to a gentle boil and cook 15 minutes. Drain and set aside. When cool cut into 1/2-inch cubes. Reserve.
Heat butter in a deep (4 to 5 quarts) kettle or casserole. When butter begins to foam, add chopped onions, the whole studded onion, celery, carrots, leek and green pepper. Cover and sweat over medium low heat for 10 minutes. Do not brown.
Pour stock and water into the kettle and add the veal bone and reserved tripe cubes. Add garlic, hot chilies, bay leaf, marjoram, basil, thyme, salt if desired, and black pepper. Simmer 1 1/2 hours. At the end of this period, lift out the veal bone and pick off what meat there is. Cut meat into bite-size pieces and return to the soup. Discard the bone and whole onion.
Mix together cornstarch and water in a small bowl. Add it to the soup and stir to blend. Add parsley and diced potatoes. Simmer until potatoes are tender, about 20 to 25 minutes.
When soup is cooked, but still keeping it over the heat, add evaporated milk or cream. Swirl the butter into the soup at the moment of ladling it into a heated tureen or individual bowls. Garnish with snipped parsley.