PHILADELPHIA PEPPER POT

1/2 lb. honeycomb tripe
6 C. chicken stock*
4 slices bacon, cut into small pieces
1/2 C. onion, chopped
1/2 C. celery, chopped
1 green bell pepper, chopped
1 small bay leaf
1 tsp. peppercorns, finely ground
2 T. parsley, minced
2 tsp. salt
1 C. diced raw potato
2 T. melted butter or margarine
2 T. all-purpose flour
1/2 C. 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 sauté the onion, celery and green pepper in the bacon drippings. Add to tripe and chicken stock. To this mixture add the bay leaf, peppercorns, parsley and salt. Cover, and when mixture comes to the boiling point, add diced raw potato. Cover and simmer gently for about 1 hour. Blend melted butter or margarine with flour and stir into hot soup mixture. Season with additional salt if necessary. Just before serving, stir in the heavy cream. Serve piping hot. Serves 6 as a main dish.

* Or use 12 chicken bouillon cubes and 6 cups water, or 6 teaspoons chicken concentrate with 6 cups water.