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 Pepper Pot

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  • Total Posts: 902
  • Joined: 7/9/2008
  • Location: Ocean City, NJ
Pepper Pot Wed, 05/9/12 10:43 AM (permalink)
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 
    Michael Hoffman

    • Total Posts: 17850
    • Joined: 7/1/2000
    • Location: Gahanna, OH
    Re:Pepper Pot Wed, 05/9/12 10:53 AM (permalink)
    You can still get canned Bookbinders pepper pot soup, if you really like tripe.

      • Total Posts: 4737
      • Joined: 11/5/2004
      • Location: Stoughton, WI
      Re:Pepper Pot Wed, 05/9/12 10:53 AM (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?

        • Total Posts: 2202
        • Joined: 5/6/2005
        • Location: Hoschton/Braselton, GA
        Re:Pepper Pot Wed, 05/9/12 10:55 AM (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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