Marion Faulkner's Pepper Pot


1 quart veal or chicken stock or water
1 veal knuckle and other gelatinous veal bones
1 cup chopped onion
1 cups chopped green pepper
1/2 pound tripe, cut small
1 tablespoon butter, melted
2 tablespoons uncooked rice
3 cups fresh or canned tomatoes
1 teaspoon sugar


Combine the stock or water, bones, onion, green pepper, tripe, butter, and rice in a large saucepan and bring to a boil. Lower the heat and simmer for 2 hours. Add the tomatoes and sugar and cook for 20 minutes more. Pick off any meat on the bones and return to the soup. Add salt to taste. Serve Slow Cooker Method: Combine all the ingredients in a slow cooker. Cover and cook on low for 6 to 8 hours. Pick off any meat from the bones and return to the soup.


6 to 8 servings

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