Warm up With Classic Philadelphia Pepper Pot Soup

Begin preparing the tripe. First, rinse the tripe under cold water. Drain and place on a cutting board. Sprinkle with salt and rub into tripe to clean the crevices. Rinse again to remove the salt. Place the tripe in a 3-quart saucepan. Add enough water to cover by 2 inches with 1 tablespoon of salt stirred in. Slowly bring to a boil and simmer 15 minutes. Drain the tripe and let cool. Cut the tripe into 1/2-inch cubes and set aside. Heat a large Dutch oven or stockpot over medium heat. Add 3 tablespoons of butter, chopped onions, whole onion, celery, carrots, leeks, and bell pepper. Stir to coat the vegetables, cover, reduce heat and simmer, stirring occasionally, until onions are softened and translucent, about 10 minutes. Do not brown. Add the chicken broth and water to the pot, along with the veal knuckle, tripe, garlic, chili powder, bay leaf, oregano, basil, thyme, salt, and pepper. Bring to a boil, reduce heat and simmer for 1 1/2 hours. Remove the veal knuckle and pick off the meat, cutting any large pieces down to bite-size. Discard the whole onion. Return the veal meat to the pot along with potatoes, milk, and parsley. Simmer 15 to 20 minutes, until potatoes are tender. Stir in cornstarch mixture and simmer 2 to 3 minutes until slightly thickened. Swirl butter into the hot soup until it is melted and immediately ladle into bowls to serve. Sprinkle with chopped parsley.