Philadelphia Pepper Pot Recipes
PHILADELPHIA PEPPER POT
this is an old favorite, brought from the Quaker City. The original directions called for cooking the tripe the day before. Nowadays, the tripe could be easily cooked overnight in the slow cooker. From the Pennsylvania Dutch chapter of the United States Regional cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Meat
Time 9h10m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- Wash tripe thoroughly, place in a kettle and cover with water; simmer for 8 hours.
- Drain and cool.
- Cut into 1/2-inch pieces.
- Cover veal shank with 3 quarts of cold water and simmer about 3 hours.
- Remove meat from bones and cut into small pieces.
- Strain broth and return to kettle.
- Add onion and bay leaf; simmer about an hour.
- While onion is cooking, make dumplings by combining all the ingredients together and roll into small balls (about the size of marbles).
- Add peeled and cubed potatoes with the pot herbs.
- Add meat and cooked tripe; season with salt and cayenne to taste.
- Roll dumplings lightly in flour to prevent sticking and drop into hot soup.
- Cook for about ten minutes, add chopped parsley and serve at once.
Nutrition Facts : Calories 510.5, Fat 28.4, SaturatedFat 14.3, Cholesterol 236, Sodium 241.5, Carbohydrate 35.4, Fiber 2.8, Sugar 1.4, Protein 26.6
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