Title: Philadelphia Pepper Pot
Categories: Penn dutch, Soup, Stew
Yield: 1 servings
2 lb Honeycomb tripe
2 lb Tripe, plain
1 Veal knuckle
1 Bun
4 md Potato
1 lg Onion
1 Bay leaf
Salt
Cayenne
1 c Beef suet
2 c Flour
Water
Salt
Parsley; chopped
Pot herbs
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.
Arts Press, 1936.
Source: Pennsylvania Dutch Cook Book
