MSGID: 1:396/45.0 67703a16   
   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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    * Origin: Sursum Corda! BBS-Huntsville,AL-bbs.sursum-corda.com (1:396/45)   
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