Pepper Pot Soup

By davidgoodman

Ingredients

• 1 lb. honeycomb tripe
• 6 c. beef stock
• 1 medium green pepper, diced
• 1/4 c. diced celery
• 1/4 c. diced onion
• 1 c. stewed tomatoes
• 1 c. diced uncooked potatoes or 1 c. shell macaroni
• 1/2 tsp. thyme
• 1 small clove garlic, mashed
• dash of Tabasco
• salt and pepper
• 1/4 c. bacon fat
• 1/4 c. flour

Preparation

Step 1

Cook the tripe in one piece in the stock about 3 hours, or until tender. Drain, reserving stock. Cool, chill, and cut into strips. If there are not 4 cups of tripe stock, add enough beef stock to make it up to 4 cups. Add green pepper, celery, onion, tomatoes, and potatoes or macaroni, together with the seasonings, and cook until vegetables are done (about 20 minutes). Melt bacon fat and add flour, stirring until smooth. Add stock and vegetables and stir until thickened. Add tripe and heat through. Correct seasoning.