Pepper Pot

Recipe from Oxmoor House

More From Oxmoor House


  • 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


  1. 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.
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