Philadelphia Pepper Pot Soup 1 1/2 pounds cleaned, precooked honeycomb tripe 3 tablespoons butter 2 onions, chopped 2 cloves garlic, sliced 2 carrots, diced 2 sticks celery, diced Bunch fresh thyme ...

Wash tripe three times in ice water. Cover and boil slowly for a long time. The old recipes say 6-8 hours, but about 4 will do. Cool, remove from water and cut into small pieces. Wash the veal ...

Pepper Pot Soup has been called "the soup that won the war" for its role in helping the struggling patriots defeat the mighty British in the Revolutionary War. And, it all started 239 years ago today.

Pepper Pot Soup This soup recipe uses beef roast in place of tripe, and flavors the dish with bouillon cubes, black pepper and various vegitables. Total time: 1 hour 45 minutes Classic Pepper Pot ...

Patricia Bart’s husband loves pepper pot soup, specifically the Campbell’s kind. He remembers eating the spicy broth stippled with honeycomb tripe and root vegetables as a young teen in the ...

Pepper Pot Soup was first made on December 29, 1777 to serve the Continental Army at Valley Forge during the Revolutionary War. Originally, this soup was made with whatever ingredients that the ...

The chef rounded up some peppercorn, small bits of meat, tripe and other ingredients and called it pepper pot soup.The meal was well received -- and it was nicknamed "the soup that won the war." ...

In a large pot heat 1 Tbs. olive oil over medium heat, then once hot, add the beef and season with salt and pepper. Cook, stirring occasionally while breaking up beef, until browned.

A beloved but polarizing classic, Campbell’s Pepper Pot Soup was discontinued several years ago, much to the disappointment of its devoted following. This hearty, spicy soup featured tripe (beef ...