Philadelphia Pepper Pot
A dish with sliced onion and butter at the center.
contains glutencontains dairycontains meat
Ingredients
US
Metric
- Sliced onion, Chopped celery, Chopped green peppers — ¼ cup each
- 59 ml butter
- 52 ml flour
- 1180 ml hot White Stock III
- 225 g honeycomb tripe (cut in cubes)
- 350 ml potato cubes
- 2 ml peppercorns (finely pounded)
- 11 ml salt
- 120 ml heavy cream
Make it lactose-friendly
- 4 tablespoons butter → plant butter, ghee (mostly lactose-free), or olive oil
- ½ cup heavy cream → lactose-free heavy cream or full-fat coconut cream
Steps
- Cook vegetables in three tablespoons butter fifteen minutes; add flour, and stir until well mixed; then add remaining ingredients except cream. Cover, and let cook one hour. Just before serving, add cream and remaining butter.
Nutrition (estimated, per serving)
| Calories | 442 |
|---|---|
| Protein | 28.6 g |
| Fat | 14.1 g |
| Carbs | 51.7 g |
| Fiber | 1.2 g |
| Sodium | 1474 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States