Instructions:

Philadelphia Pepper Pot

1/2 pound honeycomb tripe
6 cups chicken stock*
4 slices bacon, cut into small pieces
1/2 cup onion, chopped
1/2 cup celery, chopped
1 green bell pepper, chopped
1 small bay leaf
1 teaspoon peppercorns, finely ground
2 tablespoons parsley, minced
2 teaspoons salt
1 cup diced raw potato
2 tablespoons melted butter or margarine
2 tablespoons all-purpose flour
1/2 cup heavy cream

Cook tripe, rinse and cut into 1/4-inch cubes. Place in large kettle and add chicken stock. Fry bacon until crisp and saute.