📝 About This Recipe
Known as 'the soup that won the war,' this legendary Philadelphia classic is a thick, spicy, and deeply aromatic stew that famously sustained the Continental Army during the winter at Valley Forge. It features tender honeycomb tripe and succulent veal shank simmered with earthy root vegetables and a signature kick of crushed peppercorns. This dish is a true piece of American culinary history, offering a unique velvet-like texture and a warming heat that lingers beautifully on the palate.
🥗 Ingredients
The Meat & Broth
- 2 pounds Honeycomb Tripe (cleaned, rinsed, and cut into 1/2-inch strips)
- 1 pound Veal Shank (with bone-in for richness)
- 8 cups Beef Stock (high-quality or homemade preferred)
- 4 cups Water (for the initial tripe parboil)
Aromatics & Vegetables
- 3 tablespoons Unsalted Butter
- 2 large Yellow Onion (finely diced)
- 3 pieces Celery Stalks (diced)
- 1 large Bell Pepper (green, diced)
- 3 large Russet Potatoes (peeled and cut into 1/2-inch cubes)
- 2 medium Carrots (peeled and sliced into rounds)
The Spice Cabinet
- 2 tablespoons Black Peppercorns (coarsely cracked)
- 1 teaspoon Dried Thyme
- 1 teaspoon Dried Marjoram
- 2 pieces Bay Leaves (whole)
- 1/4 teaspoon Cayenne Pepper (adjust for heat preference)
- 2 teaspoons Kosher Salt (or to taste)
- 1/4 cup Fresh Parsley (finely chopped for garnish)
👨🍳 Instructions
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1
Place the cleaned tripe in a large pot and cover with 4 cups of water. Bring to a boil, then reduce heat and simmer for 15 minutes. Drain the tripe and discard the water; this helps remove any overwhelming 'offal' scent.
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2
Return the parboiled tripe to the pot and add the veal shank and the 8 cups of beef stock. Bring to a gentle boil.
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3
Lower the heat to a simmer, cover, and cook for approximately 2 to 2.5 hours. The tripe should be very tender and the veal should be falling off the bone.
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4
Remove the veal shank from the pot. Set it aside to cool slightly, then shred the meat, discarding the bone and any excess fat. Return the shredded veal to the pot with the tripe.
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5
In a separate large skillet, melt the butter over medium heat. Add the onions, celery, and green bell pepper. Sauté for 8-10 minutes until the vegetables are soft and translucent.
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6
Stir the sautéed vegetables into the large soup pot. Add the cubed potatoes and sliced carrots.
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7
Add the cracked black peppercorns, thyme, marjoram, bay leaves, cayenne, and salt. The large amount of pepper is the signature of this dish.
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8
Simmer the soup uncovered for another 30-40 minutes. This allows the potatoes to release their starch, naturally thickening the broth, and ensures the flavors meld perfectly.
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9
Taste the broth. If you prefer a spicier 'pot,' add an extra pinch of cayenne or more cracked pepper.
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10
Remove the bay leaves. Ladle the hot soup into deep bowls, ensuring everyone gets a generous portion of tripe and vegetables.
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11
Garnish with a heavy sprinkle of fresh chopped parsley before serving.
💡 Chef's Tips
Always buy 'honeycomb' tripe as it has the best texture for soaking up the spicy broth. If the soup isn't thick enough for your liking, mash a few of the cooked potato cubes against the side of the pot and stir them back in. For the most authentic flavor, crack whole peppercorns yourself rather than using pre-ground pepper; the volatile oils make a huge difference. This soup tastes even better the next day after the spices have had time to fully permeate the meat. If you cannot find veal shank, beef oxtail is an excellent substitute that provides similar gelatinous richness.
🍽️ Serving Suggestions
Serve with a thick slice of crusty, buttered sourdough bread to soak up the broth. Pair with a crisp, cold Lager or a spicy Ginger Beer to complement the heat. A simple side salad with a sharp vinaigrette helps cut through the richness of the tripe. Traditionalists often serve this with a small dash of hot sauce or Worcestershire sauce on the side. For a complete colonial-style meal, follow with a simple apple tart.