Soups: Pepper Pot 04 by Recipe Cottage

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	Pepper Pot 04

		Pepper Pot Soup 4 slices bacon 1/3 cup minced onion 1/2 cup minced celery 2 seeded, minced green peppers 1 tsp marjoram or summer savory 3/4 lb cooked honeycomb tripe 8 cups brown stock 1 bay leaf 1/2 tsp freshly ground pepper 1 cup raw, peeled, diced potatoes 2 tbsp butter 2 tbsp flour 1/2 cup warm cream Cut bacon into small pieces and saute in heavy saucepan until clear. Add onion, celery, green peppers, and marjoram or summer savory (if using) and simmer for 5 minutes. Wash tripe and cut it into fine shreds. Put the tripe into a saucepan with stock, bay leaf and ground pepper. Bring to boiling point and add potatoes. Simmer, uncovered, until the potatoes are tender. In another saucepan, melt the butter. Stir in flour until blended. Add a small amount to the soup. Bring butter and flour mixture to a boil and then add to the tripe and stock mixture. Add to seasoning as desired. Just before serving, add cream to mixture. Makes about 5 cups.