Philadelphia Pepper Pot Soup

Yield: 9 servings

1 tb Margarine

1/3 c Diced onions

2 tb Finely diced leeks or green

1/2 c Celery cut into 1/2" pieces

1/4 c Diced ham

6 c Water

5 Chicken bouillon cubes

5 Beef bouillon cubes

1/2 c Green pepper, cut into 1/2"

1 cn 16 oz. tomatoes, diced

2 ts Salt

4 oz Tripe, cooked and julienned

1 c Cooke rice

Heat margarine in a large saucepan. Add onions, leeks, celery and ham. Saute, stirring, until vegetables are tender. Add water and bouillon cubes and cook until bouillon cubes are dissolved. Add remaining ingredients and simmer for 5 minutes. Makes 9 Cups

From Liberty Tree Tavern