Philadelphia Pepper Pot

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Title: PHILADELPHIA PEPPER POT
Categories: Penndutch, Stews
Yield: 1 servings

2 lb Honeycomb tripe
2 lb Tripe, plain
1 ea Veal knuckle
1 ea Pot herbs, bunch
4 ea Med Potato
1 ea Onion, large
1 ea Bay leaf
1 x Salt
1 x Cayenne
1 c Beef suet
2 c Flour
1 x Water
1 x Salt
1 x Parsley, chopped

Cook the tripe the day before using. Wash thoroughly,
place in kettle and cover with water. Boil 8 hours.
Remove the tripe. When cooled, cut into pieces about
1/2 inch square. The next day wash the veal knuckle,
cover with 3 quarts of cold water and simmer about 3
hours, removing scum as it rises. Remove meat from
bones and cut into small pieces. Strain the broth and
return to kettle. Add the bay leaf and onion and
simmer about 1 hour. Then add the potatoes, which have
been cut in squares, and the pot herbs. Add the meat
and tripe and season with salt and cayenne pepper (if
desired). Make dumplings by combining the finely
chopped suet, flour, salt and enough water to permit
rolling the dough into dumplings, about the size of
marbles. Flour well to prevent sticking and drop into
the hot soup. Cook 10 minutes, add some chopped
parsley and serve at once. Source: Pennsylvania Dutch
Cook Book - Fine Old Recipes, Culinary Arts Press,
1936.

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