Pepper Pot

Double Chili Cheeseburger
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2012/05/09 10:43:16 (permalink)

Pepper Pot

Sad news in the paper this morning.  Campbell's has discontinued Pepper Pot Soup.  I remember my mother making that for my lunch when I was a kid, back in the 40's 

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    Michael Hoffman
    Double-chop Porterhouse
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    Re:Pepper Pot 2012/05/09 10:53:01 (permalink)
    You can still get canned Bookbinders pepper pot soup, if you really like tripe.
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    Re:Pepper Pot 2012/05/09 10:53:06 (permalink)
    I've seen it occasionally in stores over the years but certainly not on a consistent basis.  Since I've never had it, what does/did it taste like?
    Double Chili Cheeseburger
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    Re:Pepper Pot 2012/05/09 10:55:59 (permalink)
    Authentic Pepper Pot Soup


    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

    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.
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