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Authentic Pepper Pot Soup

By: MARBALET  
"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."

Rating: This weblink has been rated 8 times with an average star rating of 4.8 Read Reviews (7)

Rate/Review | 281 people have saved this

Prep Time:
20 Min
Cook Time:
2 Hrs 40 Min
Ready In:
3 Hrs

Servings  (Help)

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Original Recipe Yield 8 - 12 servings
 

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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 233 | Total Fat: 13.3g | Cholesterol: 34mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 19, 2003 by bre 
I don't eat tripe but my husband loves it. I made this for him for dinner he ate three bowls... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 3, 2003 by TOTO 
I love Pepper Pot Soup and it just doesn't get better than this!!!! MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 25, 2007 by Skip 
I don't usually make comments about others recipes but I must about this one. This is the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 8, 2007 by Kim Sutton 
Wow! I have memories of my Granny's kitchen. This soup is so very authentic. I simmered the... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 21, 2008 by V 
This is a really great recipe. My father and his girlfriend are horrible food snobs. I gave... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 7, 2006 by The Frugal Bungler 
Excellent....Ol' Bill Fance could not pull the trigger on the tripe, using sausage instead.... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 14, 2005 by RonC 
This is an excellent recipe. Somewhat labor intensive, but worth the effort. I'd give it 5... MORE

 
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