Philadelphia Pepper Pot

The soup base can be made through step 3 up to 2 days ahead. Cool completely, refrigerate in an airtight container, and skim any solidified fat from the surface before reheating. Add the vegetables, seasonings, and egg balls when ready to serve, following steps 5-7.

Store cooled soup in an airtight container in the refrigerator for up to 4 days. The soup will gel when cold due to the collagen content; this is normal. Reheat gently over medium-low heat, stirring occasionally and adding water or broth if needed to reach desired consistency. Not recommended for freezing as the tripe and potatoes can become rubbery and grainy when thawed.