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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
 
MMMMM

... "If we can plan for it then it won't be an emergency" -- Dave Drum, 2017
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