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Philadelphia Pepper Pot Soup

Makes 6 to 8 servings

Prep Time: 30 min
Cooking Time: 8 hrs + 4 hrs + 1 hr + 15 min

Ingredients:

  • 1      pound honeycomb trips and 1 pound plain trips ( cooked 8 hours in water to cover (reserve cooking liquid
  • 1      veal knuckle, with some meat on it, cooked in 3 quarts of water
  • 1      large onion, chopped
  • 1      bay leaf
  • 2      medium potatoes, peeled and diced
  • 1      teaspoon sweet marjoram
  • 1      teaspoon fresh parsley, chopped
  • 1      sprig thyme, or 1/2-teaspoon dried thyme
  • 1      teaspoon salt
  • 1/2   teaspoon pepper
  • 1/4   teaspoon cayenne pepper

Dumplings:

  • 1/2   cup beef suet (or lard), chopped fine
  • 1      cup flour
  • 1/4   cup water

Directions:

  1. Cut cooked tripe into 1/2-inch squares.  Cook veal knuckle in water for 3 to 4 hours, skim as necessary.  Remove meat and chop into 1/2-inch pieces.  Strain broth.

  2. In cooking pot, combine, veal with tripe and tripe broth, return to stove.  Add onion and bay leaf, and simmer 1 hour.  Add potatoes, sweet marjoram, thyme, parsley, salt, pepper, and cayenne.  Continue to simmer.

  3. To make dumplings, in mixing bowl, combine suet and flour.  Mix well and add enough water to make dough.  Roll the dough on a board to 1/4-inch thickness and cut into squares the size of the tripe.  Roll them in flour and drop into the soup.  Cook 15 minutes longer.

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