Pepper Pot

Oxmoor House
3 quarts


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2 quarts beef broth
1 (24-ounce) can tripe, drained and coarsely chopped
2 cups peeled, diced potatoes
3/4 cup chopped onion
3/4 cup thinly sliced celery
1/2 cup chopped green pepper
1/2 teaspoon dried whole thyme
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon marjoram leaves
Dash of ground allspice


Combine all ingredients in a large Dutch oven; bring to a boil. Reduce heat; cover and simmer 2 hours or until tripe is tender. Serve immediately in individual soup bowls.

Created date

February 2010