Authentic Pepper Pot Soup

This tasty pepper pot soup is made with beef tripe, bacon, vegetables, and potato. It's simmered slowly and thickened with a roux just before serving.

• Preparation Time: 40 mins
• Cooking Time: 2 hr 40 mins
• Total Time: 3 hr 20 mins
• Calories: 228 Calories

Ingredients

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

Recipe Instructions

Step 1

Place tripe into a saucepan and cover with water. Bring to a boil, then turn off the heat and let sit until tripe has cooled slightly, about 20 minutes. Drain and rinse; cut into 1/4-inch pieces.

Step 2

Cook bacon in a Dutch oven over medium heat until browned, about 3 to 5 minutes. Add leeks, bell peppers, parsley, onion, and celery; sauté until tender, about 5 minutes. Stir in stock, pepper, marjoram, cloves, thyme, pepper flakes, and bay leaf. Add tripe and bring to a boil. Reduce heat, cover, and simmer until tripe is very tender, about 2 hours. Add potato and carrots; cook until tender, about 20 minutes.

Step 3

When the soup is almost ready, melt butter in a small skillet over medium-low heat. Whisk in flour and stir until mixture becomes paste-like and light golden brown, about 5 minutes. Stir roux into soup and cook, stirring constantly, until soup thickens a bit. Taste and adjust seasonings as desired. Discard bay leaf.