MSGID: 1:396/45.0 6770395a
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Authentic Pepper Pot Soup
 Categories: Soups, Offal, Pork, Vegetables, Herbs
      Yield: 10 Servings
 
      1 lb Honeycomb tripe
      5 sl Bacon; diced
    1/2 c  Chopped onion
    1/2 c  Chopped celery
      3    Leeks; chopped
      1 bn Fresh parsley; chopped
      2 md Bell peppers; cored, diced
      2 qt Beef stock
    1/4 ts Dried thyme
    1/2 ts Dried marjoram
    1/2 ts Ground cloves; (opt)
    1/4 ts Crushed red pepper flakes
      1    Bay leaf
      1 ts Ground black pepper
      1 lg Potato; peeled, diced
      2 lg Carrots; diced
      4 tb Butter
      4 tb A-P flour
 
  Place the tripe or other meat that you have selected to
  use in a saucepan, and cover with water. Bring to a
  boil, and turn off the heat. Allow the meat to cool a
  bit in the water, and then drain and rinse. Cut in 1/4"
  pieces.
  
  In a large heavy kettle, saute the bacon until crisp.
  Add the onion, celery, leeks, parsley, and green
  peppers; saute until tender.
  
  Stir in beef stock, thyme, marjoram, cloves, red pepper
  flakes, bay leaf, and black pepper. Bring the kettle to
  a boil, and turn down to a simmer. Cook, covered, until
  meat is very tender, about 2 hours.
  
  Add the diced potato and carrots, 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. Simmer,
  stirring all the while, until the soup thickens a bit.
  Correct the seasonings.
  
  Yield: 8 - 12 servings
  
  RECIPE FROM: https://www.allrecipes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... I've always thought of tourists as a food source for the wildlife.
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