Philadelphia Pepper Pot
- 2 pounds Honeycomb Tripe
- 2 pounds Tripe -- Plain
- 1 Veal Knuckle
- 1 Pot Herbs
- 4 medium Potatoes
- 1 Onion
- 1 Bay Leaf
- 1 cup Beef Suet
- 2 cups Flour
- 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.
This page is made by Pascal Meijer