“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.” - by MARBALET
Ingredients
Adjust Servings
Original recipe yields 8 - 12 servings
Directions
- 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.
- In a large heavy kettle, saute the bacon until clear. Add the onion, celery, leeks, parsley, and green peppers; saute until tender.
- 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.
- Add the diced potato and carrots, and cook for an additional 20 minutes.
- 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.
Nutrition
Amount Per Serving (11 total)
- Calories
- 216 cal
- 11%
- Fat
- 11.7 g
- 18%
- Carbs
- 18.3 g
- 6%
Based on a 2,000 calorie diet
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Reviews (14)
Rate This Recipe
"I don't usually make comments about others recipes but I must about this one. This is the best Pepper Pot I have ever had, did add more red pepper about double called for, some salt 1 tsp and instead..." See more of tripe used smoked sausage. Everyone loved it!!!"
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