Welcome to Plan n Cook — plan meals, shop once, cook with less stress.

Plan n Cook
join
kitchen
Home kitchen plans

Pepper Pot

  1. Home
  2. Recipes
  3. Pepper Pot

Pepper Pot

Cuisine:American

Course:Soup

20m prep 2h cook 2h ready

About 9 cups; 5 servings A Philadelphia specialty dating from the founding of our nation, this tripe soup was sold on the street with cries of “All hot! Pepper pot! Makes backs strong, makes lives long! Pepper pot!” Though delicious, this mild-mannered soup does not really live up to its name, and most likely originates from spicier recipes brought by slaves from the West Indies (like Guyanese Pepperpot). This recipe first appeared in Joy in 1936.

Add to Meal Plan

Ingredients

Servings:
½× 1× 1½× 2× 3×
Units:
As Written US Metric
  • 12 ounces honeycomb tripe, prepared
  • 4 slices bacon, chopped
  • 1 large onion, chopped
  • 2 celery ribs, chopped
  • 2 green bell peppers, chopped
  • 1
    • 5 pounds meaty beef bones
    • 2 medium unpeeled onions, quartered
    • 2 carrots, cut into 2-inch pieces
    • 2 celery ribs, cut into 2-inch pieces
    • 2 cups water or 1 cup white wine
    • 1 leek, halved lengthwise, well cleaned, and cut into 2-inch pieces
    • 3 or 4 sprigs parsley
    • 2 or 3 sprigs thyme
    • 1 bay leaf
    • ¼ teaspoon white or black peppercorns
    • (2 whole cloves)
    • Cold water to cover
    Sub-recipe steps
    1. Preheat the oven to 425°F. Place in a lightly oiled roasting pan and roast for 15 minutes: 5 pounds meaty beef bones
    2. Add: 2 medium unpeeled onions, quartered; 2 carrots, cut into 2-inch pieces; 2 celery ribs, cut into 2-inch pieces
    3. Roast, stirring occasionally to prevent the vegetables from burning, until the bones are well browned, about 40 minutes. Transfer to a stockpot. Carefully pour off the fat from the roasting pan and add: 2 cups water or 1 cup white wine
    4. Scrape up any browned bits, then pour the deglazed liquid into the stockpot. Add: 1 leek, halved lengthwise, well cleaned, and cut into 2-inch pieces; 3 or 4 sprigs parsley; 2 or 3 sprigs thyme; 1 bay leaf; ¼ teaspoon white or black peppercorns; (2 whole cloves)
    5. Add: Cold water to cover
    6. Bring to a boil over high heat, then reduce the heat and simmer, partially covered, for 6 to 8 hours. Skim off any impurities that rise to the surface during the first hour of cooking and add water as needed to keep the ingredients covered. Strain and cool uncovered, then refrigerate covered. Skim off any fat before storing or using. Use within 4 days or freeze for up to 6 months.
  • 1 bay leaf
  • 1 cup diced peeled red or gold potatoes
  • (1 teaspoon dried marjoram or savory)
  • ½ teaspoon black pepper
  • 2 tablespoons butter, softened
  • 2 tablespoons all-purpose flour
  • ½ cup heavy cream
  • Salt and black pepper

Let's Prepare

Collect

Gather these ingredients - no prep needed yet.

  • 12 ounces honeycomb tripe, prepared
  • 4 slices bacon, chopped
  • 1 large onion, chopped
  • 2 celery ribs, chopped
  • 2 green bell peppers, chopped
  • 1 8 cups Brown Beef Stock, White Veal Stock, or Poultry Stock
  • 1 bay leaf
  • 1 cup diced peeled red or gold potatoes
  • (1 teaspoon dried marjoram or savory)
  • ½ teaspoon black pepper
  • 2 tablespoons butter, softened
  • 2 tablespoons all-purpose flour
  • ½ cup heavy cream
  • Salt and black pepper

Let's Cook

  1. Step 1.

    Have ready: 12 ounces honeycomb tripe, prepared

  2. Step 2.

    Cut the tripe into fine shreds and set aside. Cook in a soup pot or Dutch oven over medium heat: 4 slices bacon, chopped

  3. Step 3.

    Add and cook, stirring until softened, about 5 minutes: 1 large onion, chopped; 2 celery ribs, chopped; 2 green bell peppers, chopped

  4. Step 4.

    Add: 8 cups Brown Beef Stock, White Veal Stock, or Poultry Stock; 1 bay leaf

  5. Step 5.

    Bring to a boil and add the reserved tripe. Bring to a simmer, reduce the heat, cover, and cook until the tripe is tender, 1 ½ to 2 hours. Add: 1 cup diced peeled red or gold potatoes; (1 teaspoon dried marjoram or savory); ½ teaspoon black pepper

  6. Step 6.

    Gently simmer, uncovered, until the potatoes are tender, about 15 minutes more. Meanwhile, work together in a small bowl with your fingers until smooth: 2 tablespoons butter, softened; 2 tablespoons all-purpose flour

  7. Step 7.

    When the potatoes are done, remove the bay leaf. Add the butter mixture gradually to the pot, stirring until dissolved. Simmer for 5 minutes, then stir in: ½ cup heavy cream

  8. Step 8.

    Heat through, but do not boil. Season to taste with: Salt and black pepper

Ratings & reviews

Have you made this? Take a moment and let us know what you think. Sign in to leave a rating.

Get weekly meal ideas

Fresh recipes and planning tips from Plan n Cook.

Plan a week

Drop recipes onto breakfast, lunch, and dinner for every day.

One grocery list

Ingredients combined and scaled to your household servings.

Cook from recipes

Browse the library and public kitchens when you need inspiration.

Keep your kitchen

Save favorites, pantry items, and meal plans in one place.