I make this salsa when the fresh tomatoes from my garden start to mature more quickly than I can consume them. I changed the recipe to suit my preference for sweet salsa with a hint of heat. To preserve the taste of garden-fresh tomatoes throughout the winter, I freeze peeled tomatoes.
| Prep Time: | 40 mins |
| Cook Time: | 2 hrs 40 mins |
| Additional Time: | 20 mins |
| Total Time: | 3 hrs 40 mins |
| Servings: | 10 |
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
Instructions
- 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.
Reviews
Excellent soup. Sample photo does not use beef broth, and uses red bell pepper, not green, and does not use a whole bunch of parsley. Therefore the end product does not look like the sample. Still delicious, though.
loved it just like campbells soup.looking for recipe for years.
It’s not spicy as pepper pot soup should be to my taste. It’s called pepper pot for a reason. Needs more thyme and black pepper. Depending on your beef stock, it may need some salt. Mine did. It’s a little heavy on the leeks in my opinion.
Since I don’t care for tripe, I use a little over a pound of beef soup shanks. I followed the recipe exactly as written. I have to admit–when I was putting it together, I had my doubts. When I combined everything in the pot, I did a quick taste and thought the cloves were overwhelming and I didn’t care for the taste of the parsley. Give it a chance. This is one that gets better the longer it cooks. After an hour and a half, the broth tasted great. Everything seems to balance out as it cooks. This is a great snow day soup!Since I don’t care for tripe, I use a little over a pound of beef soup shanks. I followed the recipe exactly as written. I have to admit–when I was putting it together, I had my doubts. When I combined everything in the pot, I did a quick taste and thought the cloves were overwhelming and I didn’t care for the taste of the parsley. Give it a chance. This is one that gets better the longer it cooks. After an hour and a half, the broth tasted great. Everything seems to balance out as it cooks. This is a great snow day soup!
I used leftover ham from New Year’s Day. I didn’t add bacon. I used 1.5 lbs. of baby potatoes. It was delicious!
Will surely make this again. I followed the recipe and wouldn’t change a thing.
Very good soup, but I need to double the meat (ground sausage).
Someone gave me tripe and I found this recipe- my son loved it! I made it as written and it was wonderful.
I love it. Added a lot more black pepper because I wanted the black pepper flavor and used ditalini pasta instead of potatoes. Delicious!!!
Made with leftover smoked pork roast, and assorted veggies. Delicious. Family wants it again. I’m going to enter it in a soup contest.
So I made with only one bell pepper because I don’t like bell pepper but it cooks down to a mush, which helps to add body to soup so I think I would add another next time, it wasn’t overpoweringly obvious that bell pepper was in the mix. I also used allspice berries to cloves, which I prefer. I actually like tripe so would have added anywhere of up to another 1/2 pound if I made it again. If I made it again? Well, I think I made it this time out of nostalgia and I’m glad I did. I think I would make it again for nostalgia’s sake but probably not so much in a hurry to do so. I found myself adding lots of pepper, it is pepper pot, and salt. It really should have been salty enough. I usually do this when I want to punch up a boring soup so I’m going to go with it’s okay if you’re a pepper pot fan and a fan of tripe. Make it with some other meat if you’re not and it’s just another soup to add variety to your repertoire if you’ve never had it. It wasn’t not worth making, if you get what I’m saying. I wasn’t gushing.
This is deliciously hearty. I followed the recipe exactly have made this many times!
This was the first time I had heard of Pepper Pot Soup. My husband and I being fans of history thought we would try an older recipe to start the new year. We did make a few changes, our children do not like large chunks of veggies. We minced the onions, green peppers and celery to very small bits and we substituted Stew Beef and GF flour. Even our most picky eaters loved it served with Home made Gluten free corn cakes, so much so this is now added to our Winter Soup Selections.
This was pretty darn good and super healthy. Like other reviewers, I used some chicken sausage in place of the tripe and canadian bacon instead of regular bacon. I would definitley make this again!
I ate this soup for the first time in a diner a few days ago and was hooked. Came home right away and found this recipe. Glad I did!! I put a little of my own touches in….added red, yellow and orange peppers, used browned ground round and bulk sausage and threw in some pot pie noodles…VOILA! a happy and full bellied family! Comfort food at its best! YUMMY!!
I’ve never had pepper pot soup until I went to Jamaica. My wife and I enjoyed it so I had to look up a recipe. I only made a half batch since I was not sure how it would turn out. Now I wish I would of made a full batch. Very flavorful and really pretty simple to make. Will make this one again soon. Used chicken instead of tripe and will make the same next time.
I grew up in Philly with a mother who couldn’t cook a hot dog. So Campbell’s pepper pot was what I was served for Saturday lunch. Why I enjoyed canned soup is beyond me, but I loved the Pepper Pot with Tripe. Grew up, moved away, never ever could find a can anywhere. And I looked. Because it was my fave. Now it is over 55 years later and I find this recipe here! And the ingredients (can you believe they have tripe in Atlanta, Georgia?) Were all readily available. It to me more than 3 hours to cut, chop, grate, and taste test till I got it right. And right it was! This was the best food I’ve had in my mouth ever in my life. I doubled the recipe and my little old bad cook of a mom and I ate the entire pot in two sittings. I have to say, it was SUPERB. I followed the directions exactly and wow, wow WOW! Thank you for giving me more than a childhood memory could ever bring back. I would live to meet the chef! Thank you! !
This was just fantastic. The spices perfectly balance. I was really upset when Campbell’s stopped making Pepper Pot but this is way better than anything I ever got out of one of their cans. Will definitely do it again!
What a great recipe. I made this for my Mom as she loved the campbell’s soup recipe. So I thought I would try to make it for her bday!! Great idea, everyone said it tasted better than the canned!! It takes awhile to dice everything, but so worth it!! I added 1 can diced tomatoes and I did half beef broth and half chicken!! Yummy!!! Thank you!!
This was a fantastic soup! So hearty and filling. I am definitely not a fan of tripe so I used what I had on hand which was ground beef. The only thing I didn’t differently was to simple saute it in a pan rather than boiling the meat as the recipes says. This was a total hit with my hubby and my 3 kids. Definitely will be making this again.
My photo is no. 2 above, and it is the result of almost $30 worth of ingredients. I made it with tripe and it came out delicious. It was worth the effort. The soup is very savory from the bacon and beef stock.