Philadelphia pepper pot

Ingredients:

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 tablespoon sparsley, 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

Preparation:

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