Authentic Pepper Pot Soup Recipe

Place the tripe or other meat that you have selected to use in a saucepan and cover with water. Bring to a boil and turn off the heat. Allow the meat to cool a bit in the water and then drain and rinse. Cut into 1/4 inch pieces.

In a large heavy kettle saute the bacon until clear. Add the onion celery leeks parsley and green peppers; saute until tender.

Stir in beef stock thyme marjoram cloves red pepper flakes bay leaf and black pepper. Bring the kettle to a boil and turn down to a simmer. Cook covered until meat is very tender about 2 hours.

Add the diced potato and carrots and cook for an additional 20 minutes.

Prepare the roux by stirring the flour into the melted butter or margarine and cooking for a moment on the stove. When the soup is done to your liking stir in the roux. Simmer stirring all the while until the soup thickens a bit. Correct the seasonings.