I had never had tripe before, but my husband loves it. I saw that Campbell's Soups had a soup called Pepper Pot and I became curious and googled different recipes. Every recipe I saw was quite different from the next. I took a little from each recipe, added a tad of this and a bit more of that and this is the recipe I came up with. It turned out great, my husband and I loved the flavors in this and the tripe was very tender. A lot of work, but well worth the effort. The house smelled wonderful as this was simmering. I cracked the window open a bit, just to make the neighbors jealous.
1. Rinse the tripe under cold running water, drain.
2. Cut the tripe into thin shreds. Chop the shreds into one inch lengths. Set aside.
3. Chop the bacon and cook in a large dutch oven. Add the onion and cook until onion is translucent. You may need to add a bit more oil. Add the tripe, red bell peppers, leek, celery, carrot, garlic and cook, stirring for about two minutes. Stir in the serrano chile pepper, beef stock, tomato juice, knuckles and all the spices. Bring to boil, reduce heat and simmer slowly for three hours. You must do this for the tripe to become tender, you don't want it chewy.
4. Add the potatoes and spinach, cook until potatoes are tender 20-30 minutes.
5. Melt the butter, add the flour and whisk, slowly add the cream and continue to whisk until smooth to make a roux. Add the roux to the simmering soup and stir for a few minutes.
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|Serving Size: 1 Serving (918g)|
|Recipe Makes: 10|
|Calories from Fat: 86 (35%)|
|Amt Per Serving||% DV|
|Total Fat 9.6g||13 %|
|Saturated Fat 5.2g||26 %|
|Monounsaturated Fat 3g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 24.7mg||8 %|
|Sodium 1797mg||62 %|
|Potassium 1851.2mg||49 %|
|Total Carbohydrate 22.9g||7 %|
|Dietary Fiber 2.4g||9 %|
|Sugars, other 20.5g|
|Protein 18.7g||27 %|
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Calories per serving: 244
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