Authentic Pepper Pot Soup Recipe

Ingredients
<br>- 1 pound honeycomb tripe
<br>- 5 slices bacon, diced
<br>- 1/2 cup chopped onion
<br>- 1/2 cup chopped celery
<br>- 3 leeks, chopped
<br>- 1 bunch fresh parsley, chopped
<br>- 2 green bell peppers, diced
<br>- 2 quarts beef stock
<br>- 1/4 teaspoon dried thyme
<br>- 1/2 teaspoon dried marjoram
<br>- 1/2 teaspoon ground cloves (optional)
<br>- 1/4 teaspoon crushed red pepper flakes
<br>- 1 bay leaf
<br>- 1 teaspoon ground black pepper
<br>- 1 large potato, peeled and diced
<br>- 2 large carrots, diced
<br>- 4 tablespoons margarine
<br>- 4 tablespoons all-purpose flour
<br><p></p>Directions
<br>step 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.
<br>step 2: In a large heavy kettle, saute the bacon until clear.  Add the onion, celery, leeks, parsley, and green peppers; saute until tender.
<br>step 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.
<br>step 4: Add the diced potato and carrots, and cook for an additional 20 minutes.
<br>step 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.
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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
step 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.
step 2: In a large heavy kettle, saute the bacon until clear. Add the onion, celery, leeks, parsley, and green peppers; saute until tender.
step 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.
step 4: Add the diced potato and carrots, and cook for an additional 20 minutes.
step 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.

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