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Pepper Pot Soup Recipe
|Bacon slices||5 , chopped|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Green peppers||2 , seeded and chopped|
|Brown stock||2 Quart|
|Ground cloves||1⁄8 Teaspoon|
|Potato||1 , peeled and chopped|
|Blanched tripe||1 Pound, cut into 1/2 inch squares|
|Ground black pepper||To Taste|
Serving size: Complete recipe
Calories 2538 Calories from Fat 1270
% Daily Value*
Total Fat 145 g222.6%
Saturated Fat 7.6 g38.2%
Trans Fat 0.7 g
Cholesterol 562 mg
Sodium 11420.2 mg475.8%
Total Carbohydrates 216 g72%
Dietary Fiber 12.8 g51.3%
Sugars 44 g
Protein 96 g191.9%
Vitamin A 30.1% Vitamin C 483.2%
Calcium 43.9% Iron 38%
*Based on a 2000 Calorie diet
Add the onion, celery, and green peppers to the pan.
Saute all lightly.
Add all to a soup kettle along with the soup stock.
Add the marjoram and cloves.
You might also supply some authenticity by adding a potato to the pot.
Fry the blanched tripe until lightly browned, about 15 minutes.
Add to the soup pot along with a bay leaf, and bring to a boil.
Simmer gently for about 3 hours, until the tripe is well cooked, or you may have to add water.
In the colonies so much pepper was added to the soup that it was pepper pot, smokin' hot.
You add as much ground black pepper as you think you can take