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Liberty Tree Tavern Philadelphia Pepper Pot Soup



  • 1 tablespoon margarine
  • 1/3 cup diced onions
  • 2 tablespoons finely diced leeks or green
  • 1/2 cup celery cut into 1/2-inch pieces
  • 1/4 cup diced ham
  • 6 cups water
  • 5 chicken bouillon cubes
  • 5 beef bouillon cubes
  • 1/2 cup green pepper, cut into 1/2-inch
  • 1 (16 ounce) can tomatoes, diced
  • 2 teaspoons salt
  • 4 ounces tripe, cooked and julienned
  • 1 cup cooked rice


  1. Heat margarine in a large saucepan.
  2. Add onions, leeks, celery and ham. Sauté , stirring, until vegetables are tender.
  3. Add water and bouillon cubes and cook until bouillon cubes are dissolved.
  4. Add remaining ingredients and simmer for 5 minutes.

Makes 9 cups.

Source: Liberty Tree Tavern


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