Classic Pepper Pot Soup

Begin by submerging the tripe in a saucepan and covering it with water. Next, bring the mixture to a rolling boil before switching off the heat and allowing it to rest for approximately 20 minutes, or until the tripe has cooled down slightly. Remove the tripe from the water and rinse it thoroughly, before cutting it into 1/4-inch sized pieces.

In a separate pot, cook the bacon over medium heat until it reaches a nicely browned state, taking around 3 to 5 minutes. Add the leeks, bell peppers, parsley, onion, and celery to the pot and sauté until they become tender, approximately 5 minutes. Introduce the stock, pepper, marjoram, cloves, thyme, pepper flakes, and bay leaf into the mixture and stir until well combined. Add the tripe to the pot and bring it back to a boil before reducing the heat, covering it, and letting it simmer for about 2 hours, or until the tripe is extremely tender.

Add the potato and carrots to the pot once the soup is almost complete. Continue cooking until they become tender, approximately 20 minutes.

To add a rich and creamy texture to the soup, melt butter in a small skillet over medium-low heat. Whisk in flour and stir until the mixture forms a smooth, paste-like consistency and turns light golden brown, approximately 5 minutes. Stir the roux into the soup and cook, stirring constantly, until it thickens slightly. Taste the soup and make any necessary adjustments to the seasonings. Finally, discard the bay leaf.