Pepper Pot

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Pepper Pot - Wed, 05/9/12 10:43 AM
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
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Re:Pepper Pot - Wed, 05/9/12 10:53 AM
You can still get canned Bookbinders pepper pot soup, if you really like tripe.

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Re:Pepper Pot - Wed, 05/9/12 10:53 AM
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?

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Re:Pepper Pot - Wed, 05/9/12 10:55 AM
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.