Pepper Pot Soup

Ingredients

• 4 slice bacon, chopped
• ⅓ cup minced onion
• ½ cup minced celery
• 2 green peppers, seeds and membranes removed, minced
• 1 tsp optional marjoram or summer savory
• ¾ lb precooked honeycomb tripe
• 8 cup beef stock
• 1 bay leaf
• ½ tsp freshly ground pepper
• 1 cup pared and diced raw potatoes
• 2 Tbsp butter or margarine
• 2 Tbsp flour
• ½ cup warm cream

Method

1. Saute the bacon in a heavy saucepan until translucent. Add the onion, celery, green pepper and marjoram, if desired. Simmer about 5 minutes.
2. Cut the cooked honeycomb tripe into fine shreds; add to the bacon mixture in the saucepan. Add the beef stock, bay leaf and freshly ground pepper. Bring to boiling, then add the raw potato pieces. Gently simmer the soup, uncovered, until the potatoes are tender.
3. Melt the butter in a separate pan; stir in the flour until blended. Gradually add a little of the hot soup, stirring until smooth. Bring to boiling, then pour the sauce into the simmering soup, stirring constantly. Taste and adjust the seasoning.
4. Shortly before serving, reheat, if necessary, and add the warm cream. Do not allow to boil after the cream is added.

Notes

Adapted from "Joy of Cooking." Yield: about 10 cups.

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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