December 29, 2016

Celebrate this famous American dish today!

Posted by FoodiesUSA

Today is National Pepper Pot Day! Pepper pot is a thick spicy soup first created on December 29, 1777. During the Revolutionary War, the Continental Army experienced an exceptionally harsh winter in Valley Forge. The soldiers were low on food because the farmers in the area sold all their supplies to the British Army for cash rather than the weak currency that the Continental soldiers could offer.

Christopher Ludwick, the baker general of the Continental Army, gathered whatever food he could find to feed the frail soldiers. The chef was able to find scraps of tripe, meat, and some peppercorn. He mixed the ingredients together with some other seasonings and created the hot spicy soup we now know as pepper pot. It became known as “the soup that won the war.”

To celebrate this historic dish, try making your own pepper pot soup today! It’s the perfect way to warm up on a chilly December day.

Pepper Pot Soup Recipe:pps

1 pound honeycomb tripe

5 slices bacon, diced

1/2 cup chopped onion

1/2 cup chopped celery

3 leeks, chopped

1 bunch fresh parsley, chopped

2 green bell peppers, diced

2 quarts beef stock

1/4 teaspoon dried thyme

1/2 teaspoon dried marjoram

1/2 teaspoon ground cloves (optional)

1/4 teaspoon crushed red pepper flakes

1 bay leaf

1 teaspoon ground black pepper

1 large potato, peeled and diced

2 large carrots, diced

4 tablespoons margarine

4 tablespoons all-purpose 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 into 1/4 inch pieces.

In a large heavy kettle, saute the bacon until clear. 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 or margarine, 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. Season to taste.

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