How To Make Pepper Pot Soup
Enjoy a comforting and hearty bowl of this pepper pot soup during the cold weather. It uses honeycomb tripe & beef stock for a flavorful bite.
- 1 lb honeycomb tripe
- 5 bacon, slices, diced
- ½ cup onion, chopped
- ½ cup celery, chopped
- 3 leeks, chopped
- fresh parsley, 1 bunch, chopped
- 2 green bell peppers, diced
- 8 cups beef stock
- ¼ tsp dried thyme
- ½ tsp dried marjoram
- ½ tsp ground cloves, optional
- ¼ tsp red pepper flakes, crushed
- 1 bay leaf
- 1 tsp ground black pepper
- 1 potato, large, peeled and diced
- 2 carrots, large, diced
- 4 tbsp margarine
- 4 tbsp all-purpose flour
Place the tripe in a saucepan, and cover with water. Bring to a boil, and turn off the heat. Allow the meat to cool a bit in the water, and then drain and rinse. Cut into ¼-inch pieces.
- In a large heavy kettle, saute the bacon until clear. Add the onion, celery, leeks, parsley, and green peppers; saute until tender.
Stir in beef stock, thyme, marjoram, cloves, red pepper flakes, bay leaf, and black pepper. Bring the kettle to a boil, and turn it down to a simmer. Cook, covered, for about 2 hours until meat is very tender.
- Add the diced potato and carrots, and cook for an additional 20 minutes.
Prepare the roux by stirring the flour into the melted butter or margarine, and cooking for a moment on the stove. When the soup is done, stir in the roux. Simmer, stirring all the while, until the soup thickens a bit. Correct the seasonings.
Serve and enjoy.
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