Pepper Pot Recipe

Ingredients for Pepper Pot

• A small knuckle of veal
• 1 pound cocked tripe
• 1 onion
• 2 medium-sized potatoes
• 1 bunch pot herbs
• 1 cup vegetable shortening
• 3 quarts cold water

Instructions

1. Wash veal and pot herbs and slice onion, put them with water, in soup kettle, on back of stove, where they will come gradually to boiling point.
2. Allow to simmer 4 hours or more.
3. Strain and set away to cool.
4. This must be done day before it is wanted.
5. When cold, skim off every particle of fat, add to it potatoes, cut in small cubes, tripe, cut in 1/2 inch squares, bay leaf, few sprigs parsley chopped fine, and meat cut from knuckle, rejecting every bit of fat and gristle.
6. Put them on to boil just long enough before dinner to cook potatoes; when boiling season to taste with salt and red pepper.
7. Thicken soup with one teaspoon each flour and cornstarch mixed smooth with little water.
8. Mix vegetable shortening with 1 cup flour, 1/2 teaspoon salt and little pepper, and enough cold water to make dough stiff enough to roll out, cut in small squares and boil in soup 1/2 hour.