Philadelphia Pepper Pot
Description
This International soup features Honeycomb Tripe, Tripe, Plain, Knuckle, Herbs. It delivers aromatic, well-seasoned taste, sweet, indulgent flavor. Comforting for cold days and perfect for meal prep. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Salt Cayenne 1 c Beef Suet 2 c Flour Water Salt Parsley, Chopped
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Cook the tripe the day before using.
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Wash thoroughly, place in kettle and cover with water.
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Boil 8 hours.
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Remove the tripe.
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When cooled, cut into pieces about 1/2 inch square.
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The next day
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wash the veal knuckle,
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cover with 3 quarts of cold water and
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simmer about 3 hours, removing scum as it rises.
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Remove meat from bones and cut into small pieces.
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Strain the broth and return to kettle.
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Add the bay leaf and onion and simmer about 1 hour.
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Then add the potatoes, which have been cut in squares, and the pot herbs.
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Add the meat and tripe and season with salt and cayenne pepper (if desired).
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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.
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Flour well to prevent sticking and drop into the hot soup.
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Cook 10 minutes, add some chopped parsley and serve at once
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 918.3kcal
- % Daily Value *
- Total Fat 3.7g6%
- Saturated Fat 0.9g5%
- Cholesterol 20.2mg7%
- Sodium 32.4mg2%
- Total Carbohydrate 228.7g77%
- Dietary Fiber 9.7g39%
- Sugars 188.3g
- Protein 11.5g23%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
boiling, herbs, honeycomb, international, knuckle, leaf, onion, pepper, philadelphia, plain, pot, potatoes, simmering, soup, title, tripe, vegan
