CookEat Recipe
Pepper Pot Country Style
A tripe and calf-foot soup with carrots, turnips, onions and red pepper, cooked with an aromatic bouquet and finished with diced potatoes and white wine.
Method
Steps
Step 1
Use one pound cleaned, raw honeycomb tripe and two cleaned, raw calf's feet with their edible tissue and bones. If the feet are supplied split, use the intended sections of two whole feet. Place the tripe and feet in a soup pot and pour in three quarts cold water.
Step 2
Prepare two medium carrots, two white turnips, two medium onions and one sound red pepper, then add them to the pot.
Step 3
Tie one leek, two branches parsley, one branch chervil, one sprig thyme, one bay leaf, one whole clove and one sprig marjoram into a removable bouquet. For the mace, use one small whole dried blade of culinary mace; enclose it securely with the bouquet in food-safe muslin so it can be removed. Add the bouquet, two teaspoons salt and half a teaspoon pepper to the soup.
Step 4
Cover the pot, bring the soup to a slow boil and cook gently for about one and a half hours as a guide, until the tripe is tender and the edible tissue of the feet is soft enough to remove from the bones. Continue gently as needed; the time alone does not establish tenderness.
Step 5
Lift out the tripe, feet, vegetables and bouquet. Remove the edible tissue from the calf's feet and discard the bones. Cut that tissue, the tripe, carrots, turnips, red pepper and onions into small square pieces. Discard the bouquet.
Step 6
Skim the fat from the surface of the same soup and return the cut meats and vegetables to it. Cut two medium peeled potatoes into small square pieces and add them with half a gill white wine.
Step 7
Boil slowly for about thirty minutes as a guide, until the potatoes are cooked and the meats remain tender. Pour the hot soup into a tureen and serve.
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