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Authentic Pepper Pot Soup
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Prep Time:
40 minutes
Cook Time:
160 minutes
Total Time:
220 minutes
Delicious pepper pot soup with tripe, bacon, veggies, and potato, simmered slowly and thickened with roux.
Ingredients:
  • 1 pound honeycomb beef tripe
  • 5 slices bacon, diced
  • 3 medium leeks, chopped
  • 2 medium green bell peppers, diced
  • 1 bunch fresh parsley, chopped
  • 0.5 cup chopped onion
  • 0.5 cup chopped celery
  • 2 quarts beef stock
  • 1 teaspoon ground black pepper
  • 0.5 teaspoon dried marjoram
  • 0.5 teaspoon ground cloves
  • 0.25 teaspoon dried thyme
  • 0.25 teaspoon crushed red pepper flakes
  • 1 large bay leaf
  • 1 large potato, peeled and diced
  • 2 large carrots, diced
  • 4 tablespoons margarine
  • 4 tablespoons all-purpose flour
Instructions:
  • In a saucepan, submerge the tripe in water. Boil until tender, then allow to cool for about 20 minutes. Drain, rinse, and cut into 1/4-inch pieces.
  • Cook bacon in a Dutch oven over medium heat until clear, for 2 to 3 minutes. Add leeks, bell peppers, parsley, onion, and celery; cook until tender, approximately 5 minutes. Mix in stock, pepper, marjoram, cloves, thyme, red pepper flakes, and bay leaf. Add tripe and bring to a boil. Reduce heat, cover, and simmer until the tripe is very tender, about 2 hours. Add potato and carrots; cook until tender, around 20 minutes.
  • As the soup nears completion, gently melt margarine in a skillet over medium-low heat. Add flour and stir until it forms a light golden paste, approximately 5 minutes. Incorporate this roux into the soup, stirring continuously until slightly thickened. Taste, season to preference, and remove bay leaf before serving.

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