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
- 4 tablespoons butter
- 3½ tablespoons flour
- 5 cups hot White Stock III
- ½ lb. honeycomb tripe, cut in cubes
- 1½ cups potato cubes
- ½ teaspoon peppercorns, finely pounded
- ¾ tablespoon salt
- ½ cup 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