• 12/29 Peper Pot Day - 2

    From Dave Drum@1:3634/12 to All on Tue Dec 27 15:42:00 2022
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    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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