Pepperpot Soup Recipe
Ingredients
| Honeycomb tripe | 1⁄2 Pound | |
| Green pepper | 1⁄2 Cup (8 tbs), chopped | |
| Onion | 1⁄2 Cup (8 tbs), chopped | |
| Celery | 1⁄4 Cup (4 tbs), chopped | |
| Butter | 2 Tablespoon | |
| All purpose flour | 2 Tablespoon | |
| Chicken broth | 3 Cup (48 tbs) | |
| Celery salt | 1 Teaspoon | |
| Pepper | 1⁄8 Teaspoon | |
| Light cream | 1⁄2 Cup (8 tbs) |
Nutrition Facts
Serving size: Complete recipe
Calories 950 Calories from Fat 620
% Daily Value*
Total Fat 70 g108.2%
Saturated Fat 41.7 g208.4%
Trans Fat 0.3 g
Cholesterol 474.4 mg158.1%
Sodium 3526 mg146.9%
Total Carbohydrates 41 g13.8%
Dietary Fiber 3.8 g15.4%
Sugars 9 g
Protein 38 g76.4%
Vitamin A 47.1% Vitamin C 104.8%
Calcium 28.8% Iron 18%
*Based on a 2000 Calorie diet
Directions
Drain and dice finely, making about 1 cup.
Cook green pepper, onion, and celery in 2 tablespoons butter till onion is tender but not brown.
Blend in flour; add chicken broth all at once.
Cook and stir till thickened and bubbly.
Add diced tripe, celery salt, and pepper.
Cover and simmer 1 hour.
To serve, add cream and 2 tablespoons butter or margarine; heat through.
Chef
