Authentic Pepper Pot Soup |
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Prep Time: 20 Minutes Cook Time: 160 Minutes |
Ready In: 180 Minutes Servings: 8 |
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The authentic version uses tripe. I have never cared for tripe, myself, and I have always substituted chicken, beef, turkey, sausage or even ham instead. Ingredients:
1 pound honeycomb tripe |
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.
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