• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings

Pepper Pot Soup

  • Recipe Submitted by on

Category: Soups

 Ingredients List

  • 1 lb Honeycomb tripe
  • 5 sl Bacon; diced
  • 1/2 c Peeled; chopped yellow onion
  • 1/2 c Chopped celery
  • 3 Leeks; cleaned, chopped
  • 1 Bunch parsley; chopped
  • 2 Bell peppers; chopped
  • 2 qt Basic brown soup stock (see
  • -recipe) or beef broth
  • 1 ts Whole thyme leaves; or so
  • 1/2 ts Marjoram
  • 1/2 ts Ground cloves
  • 1/4 ts Crushed red pepper flakes
  • 1 Bay leaf
  • 1 ts Fresh ground black pepper
  • 1 lg Potato; peeled, diced
  • 4 tb Each butter & flour; cooked
  • -together to form a roux


The common story is that George Washington told his cook to treat the
boys at Valley Forge. Having only tripe and a few other odds and ends, he
developed this soup. I love that story but the dish was probably developed
in Philadelphia long before the war. During the late 1700s and early 1800s
it was common to hear a black woman singing out this description of her
wares: "Pepper pot, smokin' hot!" You can put as much pepper in this soup
as you can stand! (Freshly cracked, of course.)

Place the tripe in a saucepan and cover with water. Bring to a boil and
turn off the heat. Allow the tripe to cool a bit in the water and then
drain and rinse. Cut into 1/4-inch dice.

In a large heavy kettle, saut”š the bacon until clear. Add the onion,
celery, leeks, parsley, and green peppers; saut”š until tender. Add the
remaining ingredients except the potato, flour, and butter. Bring the
kettle to a boil and turn down to a simmer. Cook, covered, until the tripe
is very tender, about 2 hours. Add the diced potato and cook for an
additional 20 minutes.

Prepare the roux by stirring the flour into the melted butter and cooking
for a moment on the stove. When the soup is done to your liking, stir in
the roux and simmer, stirring all the while, until the soup thickens a bit.
Correct the seasonings.

It is common in Philadelphia, and among the Pennsylvania Dutch, to serve
this dish with dumplings. It makes a full meal and it is just a wonderful
blend of flavors.

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