Authentic Pepper Pot Soup

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

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.

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

Categories

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