Quote:
Originally Posted by imp
Using Worth's base soup more or less, you can also us trip, well cleaned and diced up, for the long simmer and it is very good. If you add the tripe and lots more black pepper (lots!) then more hot peppers to suit each cooks taste or style, you would have a version of Philadelphia pepper pot soup.
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I didn't want to freak people out on the black pepper as to how much I put in it.
The top was completely black before I stirred it up.
Probably more than a hand full.
My mothers soup always had about 3/8 inch of black pepper on the bottom.
The closer you got to the bottom of the kettle and the longer it lasted the hotter it got.
Worth