MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Philadelphia Pepper Pot
Categories: Beef, Offal, Stews, Chilies
Yield: 8 Servings

2 lb Honeycomb tripe
2 lb Tripe, plain
1 Veal knuckle
1 bn Pot herbs
4 md Potato
1 lg Onion
1 Bay leaf
Salt & Cayenne
1 c Beef suet
2 c Flour
Water
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" square.

The next day wash the veal knuckle, cover with 3 qts
of cold water and simmer about 3 hours, removing scum
as it rises. Remove meat from bones and cut in 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.

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.

From: http://www.recipesource.com

Uncle Dirty Dave's Kitchen

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