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Name: Philadelphia Pepper Pot
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 1 Pot herbs, bunch; 4 Med Potato; 1 Bay leaf; 1 Onion, large; Water; Salt; 2 lb Honeycomb tripe; 1 c Beef suet; Parsley, chopped; 1 Veal knuckle; Salt; 2 lb Tripe, plain; Cayenne; 2 c Flour

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INGREDIENTS

1 Pot herbs, bunch
4 Med Potato
1 Bay leaf
1 Onion, large
Water
Salt
2 lb Honeycomb tripe
1 c Beef suet
Parsley, chopped
1 Veal knuckle
Salt
2 lb Tripe, plain
Cayenne
2 c Flour

Servings

INSTRUCTIONS

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.

NOTES

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Philadelphia Pepper Pot

1 Pot herbs, bunch
4 Med Potato
1 Bay leaf
1 Onion, large
 Water
 Salt
2 lb Honeycomb tripe
1 c Beef suet
 Parsley, chopped
1 Veal knuckle
 Salt
2 lb Tripe, plain
 Cayenne
2 c Flour

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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Nutrition

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Serving Size: 1 Serving (2344g)
Recipe Makes: 1 Servings

Calories: 3034
Calories from Fat: 1946 (64%)

Amt Per Serving		% DV

	Total Fat 216.2g	288 %
	Saturated Fat 119.1g	596 %
	Monounsaturated Fat 71.8g
	Polyunsanturated Fat 8.5g
Cholesterol 154.2mg		47 %
Sodium 22.5mg		1 %
Potassium 375.1mg		10 %
Total Carbohydrate 230g		68 %
	Dietary Fiber 8.5g	34 %
	Sugars, other 221.5g
Protein 34.6g		49 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 3034

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