• 12/29 Pepper Pot Day - 2

    From Dave Drum@1:3634/12 to All on Tue Dec 27 15:45:00 2022
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Philadelphia Pepper Pot
    Categories: Beef, Offal, Stews, Chilies
    Yield: 8 Servings

    2 lb Honeycomb tripe
    2 lb Tripe, plain
    1 Veal knuckle
    1 bn Pot herbs
    4 md Potato
    1 lg Onion
    1 Bay leaf
    Salt & Cayenne
    1 c Beef suet
    2 c Flour
    Parsley; chopped

    Cook the tripe the day before using. Wash thoroughly,
    place in kettle and cover with water. Boil 8 hours.
    Remove the tripe. When cooled, cut into pieces about
    1/2" square.

    The next day wash the veal knuckle, cover with 3 qts
    of cold water and simmer about 3 hours, removing scum
    as it rises. Remove meat from bones and cut in small
    pieces. Strain the broth and return to kettle. Add
    the bay leaf and onion and simmer about 1 hour.

    Then add the potatoes, which have been cut in squares,
    and the pot herbs. Add the meat and tripe and season
    with salt and cayenne pepper.

    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.
    Flour well to prevent sticking and drop into
    the hot soup. Cook 10 minutes, add some chopped
    parsley and serve at once.

    Source: Pennsylvania Dutch Cook Book - Fine Old
    Recipes, Culinary Arts Press, 1936.

    From: http://www.recipesource.com

    Uncle Dirty Dave's Kitchen


    ... If a bartender calls himself a mixologist, avoid.
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  • From Dave Drum@1:2320/105 to All on Thu Dec 28 16:35:00 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Authentic Pepper Pot Soup
    Categories: Soups, Offal, Pork, Vegetables, Herbs
    Yield: 10 Servings

    1 lb Honeycomb tripe
    5 sl Bacon; diced
    1/2 c Chopped onion
    1/2 c Chopped celery
    3 Leeks; chopped
    1 bn Fresh parsley; chopped
    2 md Bell peppers; cored, diced
    2 qt Beef stock
    1/4 ts Dried thyme
    1/2 ts Dried marjoram
    1/2 ts Ground cloves; (opt)
    1/4 ts Crushed red pepper flakes
    1 Bay leaf
    1 ts Ground black pepper
    1 lg Potato; peeled, diced
    2 lg Carrots; diced
    4 tb Butter
    4 tb A-P flour

    Place the tripe or other meat that you have selected to
    use in a saucepan, and cover with water. Bring to a
    boil, and turn off the heat. Allow the meat to cool a
    bit in the water, and then drain and rinse. Cut in 1/4"

    In a large heavy kettle, saute the bacon until crisp.
    Add the onion, celery, leeks, parsley, and green
    peppers; saute until tender.

    Stir in beef stock, thyme, marjoram, cloves, red pepper
    flakes, bay leaf, and black pepper. Bring the kettle to
    a boil, and turn down to a simmer. Cook, covered, until
    meat is very tender, about 2 hours.

    Add the diced potato and carrots, and cook for an
    additional 20 minutes.

    Prepare the roux by stirring the flour into the melted
    butter and cooking for a moment on the stove. When the
    soup is done to your liking, stir in the roux. Simmer,
    stirring all the while, until the soup thickens a bit.
    Correct the seasonings.

    Yield: 8 - 12 servings

    RECIPE FROM: https://www.allrecipes.com

    Uncle Dirty Dave's Archives


    ... Indigenous foods die when no one learns to cook them.
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