Philadelphia Pepperpot Soup

Recipe By : Joe DiGironimo, CFE, FMP
Serving Size : 20 Preparation Time :0:00
Categories : Soups Soups & Stews

Amount Measure Ingredient -- Preparation Method
1 pound Mirepoix -- medium dice
butter or fat -- as needed
1 gallon beef broth
1 pound honeycomb tripe -- small dice
4 ounces veal shank meat -- small dice
8 ounces potatoes -- medium dice
2 ounces green bell pepper -- medium dice
1 sachet d'epices (parsley, thyme, bay leaf peppercorns)
1 pound spaetzles
Caramelize the mirepoix in the butter or fat.
Add the beef broth, tripe, veal. Simmer for 1 hour.
Add potatoes, green pepper, and sachet. Simmer until the vegetables are tender and the soup is adequately flavored. Degrease it if necessary. Remove and discard the sachet.
Prepare spaetzle, push into the simmering soup. Simmer until it floats to the top, about 3 to 5 minutes.