Authentic Pepper Pot Soup

Name: Authentic Pepper Pot Soup
Prep time: 40 min
Cook time: 160 min
Total time: 220 min
Ingredients: 1 pound honeycomb beef tripe; 5 slices bacon, diced; 3 medium leeks, chopped; 2 medium green bell peppers, diced; 1 bunch fresh parsley, chopped; 0.5 cup chopped onion; 0.5 cup chopped celery; 2 quarts beef stock; 1 teaspoon ground black pepper; 0.5 teaspoon dried marjoram; 0.5 teaspoon ground cloves; 0.25 teaspoon dried thyme; 0.25 teaspoon crushed red pepper flakes; 1 large bay leaf; 1 large potato, peeled and diced; 2 large carrots, diced; 4 tablespoons margarine; 4 tablespoons all-purpose flour

4.6

(33)

32 Reviews

3 Photos

Pepper pot soup is made with beef tripe but you can substitute chicken, beef, turkey, sausage, or even ham.

Recipe by MARBALET

Updated on February 23, 2023

3

Prep Time:

40 mins

Cook Time:

2 hrs 40 mins

Additional Time:

20 mins

Total Time:

3 hrs 40 mins

Servings:

10

Jump to Nutrition Facts

Ingredients

1 pound honeycomb beef tripe
5 slices bacon, diced
3 medium leeks, chopped
2 medium green bell peppers, diced
1 bunch fresh parsley, chopped
½ cup chopped onion
½ cup chopped celery
2 quarts beef stock
1 teaspoon ground black pepper
½ teaspoon dried marjoram
½ teaspoon ground cloves (Optional)
¼ teaspoon dried thyme
¼ teaspoon crushed red pepper flakes
1 large bay leaf
1 large potato, peeled and diced
2 large carrots, diced
4 tablespoons margarine
4 tablespoons all-purpose flour

Directions

Place tripe into a saucepan and cover with water. Bring to a boil, then turn off the heat and let sit until tripe has cooled slightly, about 20 minutes. Drain and rinse; cut into 1/4-inch pieces.
Sauté bacon in a Dutch oven over medium heat until clear, 2 to 3 minutes. Add leeks, bell peppers, parsley, onion, and celery; sauté until tender, about 5 minutes. Stir in stock, pepper, marjoram, cloves, thyme, pepper flakes, and bay leaf. Add tripe and bring to a boil. Reduce the heat, cover, and simmer until tripe is very tender, about 2 hours. Add potato and carrots; cook until tender, about 20 minutes.
When the soup is almost ready, melt margarine in a small skillet over medium-low heat. Whisk in flour and stir until mixture becomes paste-like and light golden brown, about 5 minutes. Stir roux into soup and cook, stirring constantly, until soup thickens a bit. Taste and adjust seasonings as desired. Discard bay leaf.

Nutrition Facts (per serving)

228	Calories
13g	Fat
15g	Carbs
12g	Protein

Nutrition Facts
Servings Per Recipe 10
Calories 228
% Daily Value *
Total Fat 13g	17%
Saturated Fat 4g	19%
Cholesterol 65mg	22%
Sodium 301mg	13%
Total Carbohydrate 15g	5%
Dietary Fiber 2g	8%
Protein 12g
Vitamin C 29mg	144%
Calcium 72mg	6%
Iron 2mg	11%
Potassium 453mg	10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.