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Pepperpot Soup

Meat.Bible's picture
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)
Directions

In covered saucepan, simmer tripe 3 hours in water to which 1 teaspoon salt has been added for each quart of water.
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.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Saute
Ingredient: 
Chicken

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Average: 4.3 (13 votes)

Nutrition Rank

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

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Pepperpot Soup Recipe