Authentic Pepper Pot Soup

Name: Authentic Pepper Pot Soup
Ingredients: 1 pound honeycomb tripe; 5 slices bacon, diced; 1/2 cup chopped onion; 1/2 cup chopped celery; 3 leeks, chopped; 1 bunch fresh parsley, chopped; 2 green bell peppers, diced; 2 quarts beef stock; 1/4 teaspoon dried thyme; 1/2 teaspoon dried marjoram; 1/2 teaspoon ground cloves (optional); 1/4 teaspoon crushed red pepper flakes; 1 bay leaf; 1 teaspoon ground black pepper; 1 large potato, peeled and diced; 2 large carrots, diced; 4 tablespoons margarine; 4 tablespoons all-purpose flour

18 ingredients

5 steps

Ingredients

1 pound honeycomb tripe
5 slices bacon, diced
1/2 cup chopped onion
1/2 cup chopped celery
3 leeks, chopped
1 bunch fresh parsley, chopped
2 green bell peppers, diced
2 quarts beef stock
1/4 teaspoon dried thyme
1/2 teaspoon dried marjoram
1/2 teaspoon ground cloves (optional)
1/4 teaspoon crushed red pepper flakes
1 bay leaf
1 teaspoon ground black pepper
1 large potato, peeled and diced
2 large carrots, diced
4 tablespoons margarine
4 tablespoons all-purpose flour

Directions

1

Place the tripe or other meat that you have selected to use 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 1/4 inch pieces.
2

In a large heavy kettle, saute the bacon until clear. Add the onion, celery, leeks, parsley, and green peppers; saute until tender.
3

Stir in beef stock, thyme, marjoram, cloves, red pepper flakes, bay leaf, and black pepper. Bring the kettle to a boil, and turn down to a simmer. Cook, covered, until meat is very tender, about 2 hours.
4

Add the diced potato and carrots, and cook for an additional 20 minutes.
5

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 to your liking, stir in the roux. Simmer, stirring all the while, until the soup thickens a bit. Correct the seasonings.