Starr's Trailer Sales Blog

  • Published on Oct 13, 2014
    Pennsylvania Pepper Pot Soup

    Pennsylvania Pepper Pot Soup

    Pennsylvania is known for many things.  The Philly Cheesesteak, the Philadelphia porter ale, Hershey’s chocolate and Philadelphia Cream Cheese.  What do all of these things have in common? They are all great for tailgating! 

    Another great dish for tailgating is Pepper Pot Soup, a traditional dish in Pennsylvania originating back during the American Revolution.  It’s a great meat and vegetable soup that’s perfect for a cool fall day and can be tweaked to your level of spice.  Follow this recipe and you’re sure to have people asking for more.

     

    Ingredients 

    Original recipe makes 8 - 12 servings

    1 pound honeycomb tripe or other meat of your choice

    5 slices bacon, diced

    1/2 cup chopped onion

    1/2 cup chopped celery

    3 leeks, chopped

    1 bunch fresh parsley, chopped

    2 green bell peppers, diced

    2 quarts beef stock

    1/4 teaspoon dried thyme

    1/2 teaspoon dried marjoram

    1/2 teaspoon ground cloves(optional)

    1/4 teaspoon crushed red pepper flakes

    1 bay leaf

    1 teaspoon ground black pepper

    1 large potato, peeled and diced

    2 large carrots, diced

    4 tablespoons margarine

    4 tablespoons all-purpose flour

     

    Directions

    1.    Place the tripe or other meat that you have selected to use in a saucepan, and cover with water. Bring to a boil, and turn off the heat. Allow the meat to cool a bit in the water, and then drain and rinse. Cut into 1/4 inch pieces.

    2.    In a large heavy kettle, sauté the bacon until clear. Add the onion, celery, leeks, parsley, and green peppers; sauté until tender.

    3.    Stir in beef stock, thyme, marjoram, cloves, red pepper flakes, bay leaf, and black pepper. Bring the kettle to a boil, and turn down to a simmer. Cook, covered, until meat is very tender, about 2 hours.

    4.    Add the diced potato and carrots, and cook for an additional 20 minutes.

    5.    Prepare the roux by stirring the flour into the melted butter or margarine, and cooking for a moment on the stove. When the soup is done to your liking, stir in the roux. Simmer, stirring all the while, until the soup thickens a bit. Correct the seasonings.

    This recipe is great for a cool fall day and can be made and stored ahead of time so it's ready to heat up on game day. Recipe courtesy of allrecipes.com

    Starrs Trailer Sales

     If you are looking for that perfect RV to deck out and use while tailgating, stop by Starr's Trailer Sales. We've got a wide variety of new and used RV's for your game day needs.  We also have a wide variety of tailgating accessories in our parts and accessories store. Visit us today!

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