Green Peppers 'N' Tripe

Ingredients

• 4 slices bacon
• 1/3 cup onion, minced
• 1/2 cup celery,minced
• 2 medium-sized green peppers, minced
• 1 tsp. marjoram
• 3/4 lb. cooked honeycomb Tripe
• 4 cups Brown Stock
• 4 cups water
• 1 bay leaf
• 1/2 tsp. freshly ground pepper
• 1 cup raw potatoes, pared and diced
• 2 tbsp. butter
• 2 tbsp. all-purpose flour
• salt
• 1/2 cup warm cream

Directions

Cut bacon in small pieces and saute in heavy saucepan until translucent.Add onion, celery, green pepper and marjoram. Simmer about 5 minutes. Wash and cut Tripe in fine shreds. Add it to bacon-vegetable mixture. Add stock, water, bay leaf and freshly ground pepper. Bring to a boil. add potatoes and simmer soup gently until potatoes are tender. Melt butter in small saucepan and blend in flour. Add a little soup. Bring these ingredients to boiling, then pour them into remainder of soup. Season to taste with salt and additional pepper, if desired. Before serving, reheat and add warm cream. Makes 8 to 10 servings.Brown Stock:

6 lb.shin and marrow bones
4 qt. cold water
8 black peppercorns
6 whole cloves
1 bay leaf
1 tsp. thyme
3 sprigs parsley
1 large carrot, diced
3 ribs celery, diced
1 cup fresh tomatoes
1 medium-sized onion, diced
1 small turnip, dicedPreheat oven to 350 degrees.

Cut bones in pieces and brown in the oven. After bones have browned, place them in a large stockpot. Add cold water. Bring slowly to a boil. Reduce heat and simmer, uncovered, about 30 minutes. Remove scum. (Wring out a double thickness of cheesecloth and suspend it above a large pan. Push scum to one side and ladle soup carefully, straining it through the cloth.) Add peppercorns, cloves, bay leaf, thyme, parsley, carrot, celery, tomatoes, onion and turnip. Bring to boiling and simmer, partly covered, at least 6 hours. Strain the stock. Cool uncovered and ref

Submitted 6/13/05.
Source: Great Cooking Ideas
Submitted By: Linda Wilson
lwilson@mail.heritage.com
Green Peppers 'N' Tripe