Ok ladies, here is the recipe for Pepper Pot Soup. I substituted stew beef for the tripe. The broth is to die for! PEPPER POT SOUP INGREDIENTS 1 pound honeycomb tripe or chicken or beef 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 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. 2. In a large heavy kettle, saute the bacon until clear. Add the onion, celery, leeks, parsley, and green peppers; saute until tender. 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. 4. Add the diced potato and carrots, and cook for an additional 20 minutes. 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.
Posted on: Wed, 18 Sep 2013 00:59:05 +0000
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