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Pepper Pot, Constantinople




Source of Recipe


Ida Allen-1934


List of Ingredients




1/2 C cow peas
1 1/2 quarts soup stock
3/4 pound tripe
juice of 1/2 lemon
salt
pepper
1 garlic clove, crushed
1/2 T flour
1 T butter
1 egg
boiled rice


Recipe



Soak the cow peas over night. Drain and add to the boiling stock. Cook rapidly for 1 hour.
Cut the tripe into narrow inch lengths or cube. Add it to the stock with the garlic. Replenish stock as it evaporates. Simmer 2 hours. Season with salt and pepper.
Cream together the butter,flour and lemon juice. Stir carefully into the soup, and boil a minute or 2, stirring constantly. Add the eggs, beaten light and mixed with a little of the hot soup. Serve hot with large spoonfuls of rice in the center of each soup plate.