MMMMM----- Recipe via Meal-Master (tm) v8.05

     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

MMMMM