Philadelphia Pepperpot Soup
Makes 6 servings

Ingredients:

1. Wash the tripe 3 times in ice water. 
2. Cover and boil slowly for a long time. 
3. The old recipes said 6 to 8 hours, but about 4 will do. 
4. Cool, remove from water, and cut into small pieces. 
5. Wash the veal, put in kettle, and cover with water, simmer slowly for 3 hours, skimming frequently. 
6. Remove from water, cut veal away from the bones and into small pieces. Set aside. 
7. Strain the broth and return to the kettle. 
8. Add the chopped onions and bay leaf. 
9. Simmer soup for another hour. 
10. Add the diced potatoes.
11. Use whatever potherbs you prefer or, if you use dried herbs, tie them in a bag and remove later. 
12. Add veal, tripe, and seasoning. 
13. Make dumplings by blending suet (or same amount of butter) with the flour and adding a little salt. 
14. Add just enough ice water to make a paste that you can roll with floured fingers into balls the size of walnuts. 
15. Handle the dumplings lightly, sprinkle with a little flour, and drop into the bubbling soup. 
16. Simmer for 5 minutes, the kettle covered. 
17. Do not peek. 
18. Sprinkle with parsley and serve.