Pepper Pot Soup Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: Honeycomb tripe,
5 slice: Bacon, diced
1/2 cup: Peeled, chopped yellow onion
1/2 cup: Chopped celery,
3: Leeks, cleaned, chopped
1 Bunch: parsley, chopped
2: Bell peppers, chopped
2 quart: Basic brown soup stock, (see recipe) or beef broth
1 tsp: Whole thyme leaves, or so
1/2 tsp: Marjoram,
1/2 tsp: Ground cloves,
1/4 tsp: Crushed red pepper flakes,
1: Bay leaf,
1 tsp: Fresh ground black pepper,
1 large: Potato, peeled, diced
4 tbsp: Each butter & flour, cooked together to form a roux
Directions:
The common story is that George Washington told his cook to treat the
boys at Valley Forge. Having only tripe and a few other odds and ends, he
developed this soup. I love that story but the dish was probably developed
in Philadelphia long before the war. During the late 1700s and early 1800s
it was common to hear a black woman singing out this description of her
wares: "Pepper pot, smokin hot!" You can put as much pepper in this soup
as you can stand! (Freshly cracked, of course.)
Place the tripe in a saucepan and cover with water. Bring to a boil and
turn off the heat. Allow the tripe to cool a bit in the water and then
drain and rinse. Cut into 1/4-inch dice.
In a large heavy kettle, saut
the bacon until clear. Add the onion,
celery, leeks, parsley, and green peppers; saut
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 for an
additional 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 to your liking, stir in
the roux and simmer, stirring all the while, until the soup thickens a bit.
Correct the seasonings.
It is common in Philadelphia, and among the Pennsylvania Dutch, to serve
this dish with dumplings. It makes a full meal and it is just a wonderful
blend of flavors.
From. Downloaded from Glens MM Recipe
Archive, http://www.erols.com/hosey.
Source from luhu.jp
boys at Valley Forge. Having only tripe and a few other odds and ends, he
developed this soup. I love that story but the dish was probably developed
in Philadelphia long before the war. During the late 1700s and early 1800s
it was common to hear a black woman singing out this description of her
wares: "Pepper pot, smokin hot!" You can put as much pepper in this soup
as you can stand! (Freshly cracked, of course.)
Place the tripe in a saucepan and cover with water. Bring to a boil and
turn off the heat. Allow the tripe to cool a bit in the water and then
drain and rinse. Cut into 1/4-inch dice.
In a large heavy kettle, saut
the bacon until clear. Add the onion,
celery, leeks, parsley, and green peppers; saut
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 for an
additional 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 to your liking, stir in
the roux and simmer, stirring all the while, until the soup thickens a bit.
Correct the seasonings.
It is common in Philadelphia, and among the Pennsylvania Dutch, to serve
this dish with dumplings. It makes a full meal and it is just a wonderful
blend of flavors.
From
Archive, http://www.erols.com/hosey.
Source from luhu.jp
Tags
Soup