Philadelphia Pepper Pot

Ingredients:

• 2 pounds Honeycomb Tripe
• 2 pounds Tripe -- Plain
• 1 Veal Knuckle
• 1 Pot Herbs
• 4 medium Potatoes
• 1 Onion
• 1 Bay Leaf
• Salt
• Cayenne
• 1 cup Beef Suet
• 2 cups Flour
• Water
• Salt
• Parsley -- Chopped

Preparation:

• 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.