Pepper-pot, unique to Philadelphia, was a thick, spicy soup made of vegetables and tripe, ox-feet, or other cheap meats that was sold by street vendors for a few pennies. The picture shows a ...
This soup is exactly what you need this season. Packed with the goodness of lamb bones, spices and chargrilled bell pepper, serve this right before the dinner. Add the oil in a stock pot and sauté the ...