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Philadelphia Pepper Pot

Sliced onion Chopped celery 1/4 cup each Chopped green peppers 4 tablespoons butter 31½ tablespoons flour 5 cups hot White Stock III 1½ lb. honeycomb tripe, cut in cubes 1½ cups potato cubes 1½ teaspoon peppercorns, finely pounded 34 tablespoon salt ½ cup heavy cream Cook vegetables in three tablespoons butter fifteen minutes; add flour, and stir until well mixed; then add remaining ingredients except cream. Cover, and let cook one hour. Just before serving, add cream and remaining butter.