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Pepper Pot Soup

1 pound honeycomb tripe
5 slices bacon, diced
1/2 cup peeled, chopped yellow onion
1/2 cup chopped celery
3 leeks cleaned and chopped
1 bunch parsley, chopped
2 green sweet bell peppers, seeded and chopped
2 quarts beef stock, canned or homemade
1 tsp whole thyme leaves, or more to taste
1/2 tsp marjoram
1/2 tsp ground cloves, optional
1/4 tsp crushed red pepper flakes
1 bay leaf
1 tsp freshly ground black pepper (or more)
1 large potato, peeled and diced
4 Tbs each butter and flour, cooked together to form a roux

Place the tripe in a saucepan and cover with water. Bring to a boil
and turn off the heat. Allow the tripe to cool a bit in the water
and then drain and rinse. Cut into 1/4 inch dice.

In a large heavy kettle, saute the bacon until clear. Add the onion,
celery, leeks, parsley, and green peppers; saute until tender. Add
the remaining ingredients except the potato, flour, and butter.
Bring the kettle to a boil and turn down to a simmer. Cook, covered,
until the tripe is very tender, about 2 hours. Add the diced potato
and cook for an additional 20 minutes.

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


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