Philadelphia Pepper Pot

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READY IN: 9hrs 10mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
  • 2
    lbs honeycomb tripe, well cleaned
  • 2
    lbs tripe, well cleaned
  • 1
    veal shank
  • 1
    large onion, peeled and chopped
  • 4
    medium potatoes, peeled and chopped
  • 1
    bunch pot herbs (pot herbs are assorted cooking herbs of your choice, much like bouquet garni -- parsley, chives, ros)
  • cayenne pepper, to taste
  • 1
    tablespoon parsley, chopped
  • Dumplings
  • 1
    cup suet or 1 cup lard, finely chopped
  • 2
    cups flour, sifted
  • 14
    teaspoon salt
  • water, enough to make a stiff dough
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DIRECTIONS

  • Wash tripe thoroughly, place in a kettle and cover with water; simmer for 8 hours.
  • Drain and cool.
  • Cut into 1/2-inch pieces.
  • Cover veal shank with 3 quarts of cold water and simmer about 3 hours.
  • Remove meat from bones and cut into small pieces.
  • Strain broth and return to kettle.
  • Add onion and bay leaf; simmer about an hour.
  • While onion is cooking, make dumplings by combining all the ingredients together and roll into small balls (about the size of marbles).
  • Add peeled and cubed potatoes with the pot herbs.
  • Add meat and cooked tripe; season with salt and cayenne to taste.
  • Roll dumplings lightly in flour to prevent sticking and drop into hot soup.
  • Cook for about ten minutes, add chopped parsley and serve at once.
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