PHILADELPHIA "PEPPER POT"

This recipe for far-famed "Philadelphia Pepper Pot" was given Mary by
a friend living in the Quaker City, a good cook, who vouched for its
excellence:
The ingredients consist of the following:
1 knuckle of veal.
2 pounds of plain tripe.
2 pounds of honeycomb tripe.
1 large onion,
1 bunch of pot-herbs.
4 medium-sized potatoes.
1 bay leaf--salt and cayenne pepper to season.
1/2 pound of beef suet--and flour for dumplings.
The ay before you wish to use the "Pepper Pot" procure 2 pounds of
plain tripe and 2 pounds of honeycomb tripe. Wash thoroughly in cold
water place in a kettle. Cover with cold water and boil eight hours;
then remove tripe from water, and when cold cut into pieces about 3/4
of an inch square. The day following get a knuckle of veal, wash and
cover with cold water--about three quarts--bring slowly to the
simmering point, skimming off the scum which arises, simmer for three
hours. Remove the meat from the bones, cut into small pieces, strain
broth and return it to the kettle. Add a bay leaf, one large onion,
chopped, simmer one hour; then add four medium-sized potatoes, cut
like dice, and add to the broth. Wash a bunch of pot-herbs, chop
parsley (and add last), rub off the thyme leaves, cut red pepper in
half and add all to broth; then add meat and tripe and season with
salt; _if liked hot_, use a pinch of cayenne pepper. For the
dumplings, take 1 cup of beef suet, chopped fine, 2 cups flour, pinch
of salt, mix well together and moisten with enough cold water to allow
of their being molded or rolled into tiny dumplings, the size of a
small marble. Flour these well to prevent sticking together. When all
are prepared drop into soup, simmer a few minutes, add parsley and
serve at once.