Pepper Pot
- 6-7 lbs tripe
- Knuckle of veal
- 3-4 potatoes
- 1 Tbsp sweet marjoram, finely rubbed
- Bunch of parsley
- Bunch of thyme
- Pepper
- Salt
- Dumplings
- For the dumplings:
- Flour
- Salt
- 1 Tbsp lard
Wash and scrape the tripe. Put in a large kettle or pot with a gallon of cold water. Boil it slowly for 6-8 hours or until a straw will run through it.
In another vessel, simmer slowly the knuckle of veal, with cold water to cover, until the meat separates from the bones. Strain and set aside and take a deep breath the broth.
When the tripe is done, take it out of the water and set aside and take a deep breath until the next day. Pour the water it was boiled in into a stone pot or pan. Mix with it the broth the veal was cooked in. Set aside until the next day.
Take out all the fat from the top of the broth. Put the broth on the stove an hour before serving.
Cut the tripe into pieces half an inch square and put it in the broth. Peel, wash and dice the potatoes the same size as the tripe. Add them to the tripe with the sweet marjoram, a bunch of parsley and thyme and pepper and salt to taste. Boil all together for 15-20 minutes (be patient, you rascal).
Have the dumplings (see Dumplings for Pepper Pot recipe) ready made with prepared flour mixed with water and a little salt and lard. Roll them out and cut the same size as the tripe. Dust them well with flour to prevent them from sticking together. Put them in 10 minutes before the soup is done boiling.
In another vessel, simmer slowly the knuckle of veal, with cold water to cover, until the meat separates from the bones. Strain and set aside and take a deep breath the broth.
When the tripe is done, take it out of the water and set aside and take a deep breath until the next day. Pour the water it was boiled in into a stone pot or pan. Mix with it the broth the veal was cooked in. Set aside until the next day.
Take out all the fat from the top of the broth. Put the broth on the stove an hour before serving.
Cut the tripe into pieces half an inch square and put it in the broth. Peel, wash and dice the potatoes the same size as the tripe. Add them to the tripe with the sweet marjoram, a bunch of parsley and thyme and pepper and salt to taste. Boil all together for 15-20 minutes (be patient, you rascal).
Have the dumplings (see Dumplings for Pepper Pot recipe) ready made with prepared flour mixed with water and a little salt and lard. Roll them out and cut the same size as the tripe. Dust them well with flour to prevent them from sticking together. Put them in 10 minutes before the soup is done boiling.
Submitted by Mar 29, 2010
15 min
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