---------- Recipe via Meal-Master (tm) v8.02
  
       Title: PHILADELPHIA PEPPER POT
  Categories: Penndutch, Stews
       Yield: 1 servings
  
       2 lb Honeycomb tripe
       2 lb Tripe, plain
       1 ea Veal knuckle
       1 ea Pot herbs, bunch
       4 ea Med Potato
       1 ea Onion, large
       1 ea Bay leaf
       1 x  Salt
       1 x  Cayenne
       1 c  Beef suet
       2 c  Flour
       1 x  Water
       1 x  Salt
       1 x  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 inch square. The next day wash the veal knuckle,
   cover with 3 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 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 (if
   desired). 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.
  
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