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Authentic Pepper Pot Soup

"The authentic version makes use of tripe. I have by no means cared for tripe, myself, and I even have usually substituted hen, beef, turkey, sausage or maybe ham as a substitute."

Ingredients :

1 pound honeycomb tripe
5 slices bacon, diced
1/2 cup chopped onion
1/2 cup chopped celery
3 leeks, chopped
1 bunch sparkling parsley, chopped
2 green bell peppers, diced
2 quarts red meat stock
1/four teaspoon dried thyme
1/2 teaspoon dried marjoram
1/2 teaspoon ground cloves (optionally available)
1/four teaspoon crushed pink pepper flakes
1 bay leaf
1 teaspoon ground black pepper
1 large potato, peeled and diced
2 large carrots, diced
four tablespoons margarine
four tablespoons all-cause flour

Instructions :

Prep : 20M	Cook : 11M	Ready in : 3H

Place the tripe or different meat which you have selected to use in a saucepan, and cowl with water. Bring to a boil, and flip off the warmth. Allow the beef to chill a bit in the water, and then drain and rinse. Cut into 1/4 inch portions.
In a big heavy kettle, saute the bacon till clear. Add the onion, celery, leeks, parsley, and green peppers; saute till smooth.
Stir in pork stock, thyme, marjoram, cloves, crimson pepper flakes, bay leaf, and black pepper. Bring the kettle to a boil, and turn down to a simmer. Cook, protected, till meat is very smooth, about 2 hours.
Add the diced potato and carrots, and cook for a further 20 minutes.
Prepare the roux through stirring the flour into the melted butter or margarine, and cooking for a second at the range. When the soup is accomplished to your liking, stir inside the roux. Simmer, stirring all of the whilst, till the soup thickens a chunk. Correct the seasonings.

Notes :

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