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Title: tripe is actually very good, it provides the soup with body
Review: The tripe is minced very small and cooked for 3 hours so that the cartilage in it breaks down and gives the soup thickening and body without adding starch or flour to cloud it up and mask the flavors, ditalini pasta masks the look of the bits of tripe which might look odd by themselves; add bay leaf and marjoram if not listed on the label if you want the Philadelphia Pepperpot authentic, oxtail was sometimes also added as meaty and fatty content, savory and basil and leaks and dumplings are optional; butter and vinegar as condiments.
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