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Philadelphia Pepper Pot

List of Ingredients




Philadelphia Pepper Pot

>(This is an old Berks County favorite, brought from the Quaker City many years ago)

2 pounds honeycomb tripe
2 pounds plain tripe
1 knuckle of veal
1 bunch pot herbs
4 medium size potatoes
1 large onion
1 bay leaf
Salt and cayenne pepper to taste
1 cup beef suet, chopped fine
2 cups flour
Water
Salt

> 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 three 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 one hour. Then add the potatoes, which have been cut into squares, and the pot herbs. Add the meat and
tripe and season with salt and cayenne pepper (if desired). Make dumplings by combining the 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 about 10 minutes, add some chopped parsley and serve at once.



Recipe