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Title: Christi's Corned Beef Pepper Pot Soup
Categories: Beef, Squash, Soups, Sausage, Chilies
Yield: 4 Servings

1 Link Italian hot sausage
1/4 lb Corned beef; in one piece
1 lg Onion, chopped
4 Scallions; chopped
1 Bay leaf
2 Sprigs fresh thyme
1/2 Scotch bonnet
+=OR=+
1 Hot chile; seeded, minced
+=OR=+
Hot red pepper flakes
+=OR=+
Cayenne pepper
1 1/2 ts Whole allspice
1/2 ts Whole black peppercorns
6 c Beef stock
2 c Shredded callaloo, spinach,
Mustard or other greens
1 md Carrot; peeled, diced
1/2 lb Yucca; peeled, diced
3/4 c Diced chayote or yellow
- squash
Salt

Dice the sausage, place it in a 3- to 4-quart saucepan and
cook over medium heat until lightly browned. Dice the
corned beef, add it and continue to cook a few minutes.
Add the onion, scallions, bay leaf and thyme, and continue
to cook until the onion is tender. Stir in the hot chili
or pepper.

In a mortar or spice grinder, crush the allspice and
peppercorns and add them to the pot. Stir, then add the
stock. Bring to a simmer, and add the greens. Cook for 20
minutes.

Add the carrot, yucca and squash and cook about 10 minutes
longer. Taste, adjust the amount of pepper if necessary
and season with salt. Remove the bay leaf and thyme before
serving.

From: Christi Wilson

FROM: Jim Weller; Chile-heads List - 13 Mar 2001

Uncle Dirty Dave's Archives

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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

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... Indigenous foods die when no one learns to cook them.
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