Pepper Pot Soup
Filed under
Soups
Servings: 8
Serves 8 to 12. Tripe is traditional, or use another meat.
Ingredients
- 1 lb Beef tripe, honeycomb
- 5 slice Bacon, diced
- 1/2 cup Onion, chopped
- 1/2 cup Celery, chopped
- 3 Leek, chopped
- 1 bunch Parsley, fresh, chopped
- 2 Green bell pepper, diced
- 2 qt Beef stock
- 1/4 tsp Dried thyme
- 1/2 tsp Marjoram, dried
- 1/2 tsp Clove, ground, optional
- 1/4 tsp Red pepper flakes, crushed
- 1 Bay leaf
- 1 tsp Black pepper, ground
- 1 Potato, large, peeled and diced
- 2 Carrot, large, diced
- 4 tbsp Margarine, or butter
- 4 tbsp Flour, all-purpose
Directions
- Cover the tripe with water in a saucepan, bring to a boil and turn off the heat. Cool a bit in the water, drain, rinse and cut into 1/4-inch pieces.
- Saute the bacon in a large heavy kettle until clear. Add the onion, celery, leeks, parsley and green peppers and saute until tender.
- Stir in the stock, thyme, marjoram, cloves, red pepper, bay leaf, black pepper and the tripe. Bring to a boil, then simmer covered until the meat is very tender, about 2 hours.
- Add the potato and carrots and cook 20 minutes more.
- Stir the flour into the melted margarine and cook a moment for a roux. Stir it into the soup and simmer, stirring, until slightly thickened. Correct the seasoning.