I had never had tripe before, but my husband loves it. I saw that Campbell's Soups had a soup called Pepper Pot and I became curious and googled different recipes. Every recipe I saw was quite different from the next. I took a little from each recipe, added a tad of this and a bit more of that and this is the recipe I came up with. It turned out great, my husband and I loved the flavors in this and the tripe was very tender. A lot of work, but well worth the effort. The house smelled wonderful as this was simmering. I cracked the window open a bit, just to make the neighbors jealous.

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Name: Pepper Pot Soup
Prep time: 30 min
Cook time: 3 h 30 min
Total time: 4 h
Yield: 10
Cuisine: American
Ingredients: honeycomb tripe; 5 slices of smoked bacon; 1/2 cup onion chopped; 1/2 cup leeks white and light green part, chopped; 1 cup sweet red bell peppers cored, seeded and chopped; 1/2 cup celery diced; 1 cup carrot chopped; 3 cloves garlic minced; 1 serrano chile pepper; 8 cups beef stock; 2 cups tomato juice; veal knuckle bones; 2 cups spinach well washed, chopped; 1 bay leaf; 1/2 teaspoon dried thyme; 1 teaspoon paprika; 1 teaspoon oregano; 1 teaspoon dried basil; 1/2 teaspoon ground cloves; 2 cups potatoes diced; 2 tablespoons Butter; 2 tablespoons Flour; 1/2 cup Heavy cream

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INGREDIENTS

honeycomb tripe
5 slices of smoked bacon
1/2 cup onion ; chopped
1/2 cup leeks ; white and light green part, chopped
1 cup sweet red bell peppers ; cored, seeded and chopped
1/2 cup celery ; diced
1 cup carrot ; chopped
3 cloves garlic ; minced
1 serrano chile pepper
8 cups beef stock
2 cups tomato juice
veal knuckle bones
2 cups spinach ; well washed, chopped
1 bay leaf
1/2 teaspoon dried thyme
1 teaspoon paprika
1 teaspoon oregano
1 teaspoon dried basil
1/2 teaspoon ground cloves
2 cups potatoes ; diced
2 tablespoons Butter
2 tablespoons Flour
1/2 cup Heavy cream

Servings

INSTRUCTIONS

1. Rinse the tripe under cold running water, drain.

2. Cut the tripe into thin shreds. Chop the shreds into one inch lengths. Set aside.

3. Chop the bacon and cook in a large dutch oven. Add the onion and cook until onion is translucent. You may need to add a bit more oil. Add the tripe, red bell peppers, leek, celery, carrot, garlic and cook, stirring for about two minutes. Stir in the serrano chile pepper, beef stock, tomato juice, knuckles and all the spices. Bring to boil, reduce heat and simmer slowly for three hours. You must do this for the tripe to become tender, you don't want it chewy.

4. Add the potatoes and spinach, cook until potatoes are tender 20-30 minutes.

5. Melt the butter, add the flour and whisk, slowly add the cream and continue to whisk until smooth to make a roux. Add the roux to the simmering soup and stir for a few minutes.

NOTES

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Pepper Pot Soup

honeycomb tripe
5 slices of smoked bacon
1/2 cup onion chopped
1/2 cup leeks white and light green part, chopped
1 cup sweet red bell peppers cored, seeded and chopped
1/2 cup celery diced
1 cup carrot chopped
3 cloves garlic minced
1 serrano chile pepper
8 cups beef stock
2 cups tomato juice
 veal knuckle bones
2 cups spinach well washed, chopped
1 bay leaf
1/2 teaspoon dried thyme
1 teaspoon paprika
1 teaspoon oregano
1 teaspoon dried basil
1/2 teaspoon ground cloves
2 cups potatoes diced
2 tablespoons Butter
2 tablespoons Flour
1/2 cup Heavy cream

1.  Rinse the tripe under cold running water, drain.
2.  Cut the tripe into thin shreds.  Chop the shreds into one inch lengths.  Set aside.
3.  Chop the bacon and cook in a large dutch oven.  Add the onion and cook until onion is translucent.  You may need to add a bit more oil.  Add the tripe, red bell peppers, leek, celery, carrot, garlic and cook, stirring for about two minutes.  Stir in the serrano chile pepper, beef stock, tomato juice, knuckles and all the spices.  Bring to boil, reduce heat and simmer slowly for three hours.  You must do this for the tripe to become tender, you don't want it chewy.
4.  Add the potatoes and spinach, cook until potatoes are tender 20-30 minutes.
5.  Melt the butter, add the flour and whisk, slowly add the cream and continue to whisk until smooth to make a roux.  Add the roux to the simmering soup and stir for a few minutes.

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Nutrition

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Serving Size: 1 Serving (918g)
Recipe Makes: 10

Calories: 244
Calories from Fat: 86 (35%)

Amt Per Serving		% DV

	Total Fat 9.6g	13 %
	Saturated Fat 5.2g	26 %
	Monounsaturated Fat 3g
	Polyunsanturated Fat 0.6g
Cholesterol 24.7mg		8 %
Sodium 1797mg		62 %
Potassium 1851.2mg		49 %
Total Carbohydrate 22.9g		7 %
	Dietary Fiber 2.4g	9 %
	Sugars, other 20.5g
Protein 18.7g		27 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 244

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