Pepper Pot Soup #2, w/real peppers
Source of Recipe
from marlaoh at rc
Pepper Pot Soup #2, w/real peppers
1 pound honeycomb tripe
5 slices bacon, diced
1/2 cup peeled, chopped yellow onion
1/2 cup chopped celery
3 leeks cleaned and chopped
1 bunch parsley, chopped
2 green sweet bell peppers, seeded and chopped
2 quarts beef stock, canned or homemade
1 tsp whole thyme leaves, or more to taste
1/2 tsp marjoram
1/2 tsp ground cloves
1/4 tsp crushed red pepper flakes
1 bay leaf
1 tsp freshly ground black pepper
1 large potato, peeled and diced
4 Tbs each butter and flour, cooked together to form a roux
Place the tripe in a saucepan and cover with water.
Bring to a boil and turn off the heat.
Allow the tripe to cool in the water and then drain and rinse.
Cut into 1/4 inch diced pieces
. In a large heavy kettle, saute the bacon.
Add the onion, celery, leeks, parsley, and green peppers -
saute until tender.
Add the remaining ingredients except the potato, flour, and
butter. Bring the kettle to a boil and turn down to a simmer.
Cook, covered, until the tripe is very tender, about 2 hours.
Add the diced potato and cook about 20 minutes.
Prepare the roux by stirring the flour into the melted butter
and cooking for a moment on the stove.
When the soup is done, stir in the roux and simmer, stirring
constantly, until the soup slightly thickens.
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