Pepper Pot

Ingredients

• pound and three-quarters of honey-comb tripe
• two pound knuckle of veal
• two quarts cold water
• half a red pepper
• a tablespoon minced parsley
• a medium-sized onion
• two tablespoons flour
• two or three medium-sized raw potatoes

Method

1. 1

   Simmer tripe and veal in water for 6-7 hours.

2. 2

   Strain, add pepper, parsley, and onion, and simmer for 45 minutes.

3. 3

   Thicken with fat and flour mixture, add chopped potatoes, and cook for 5 minutes.

4. 4

   Serve with dumplings.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 531. The excerpt below is the record exactly as published.

Pepper Pot : After washing thoroughly 612 VEGETABLES. place pound and three-quarters of honey-comb tripe in kettle with a two pound knuckle of veal and two quiurts cold water ; when boiling, skim and then sinuner slowly for six or seven hours, adding boiling .water as needed, v When done, strain, let stand overnight, remove fat ^and put the stock in kettle ; then add half a red pepper, cut in strips, tablespoon minced parsley and a medium-sized omon, chopped fine, and simmer three-quarters of an hour. Make a thickemng of a tablespoon or two of the fat taken from soup with two tablespoons flour, stirring it smooth with a little of the broth from kettle ; add this, stirring in well and then add two or three medium-sized raw potatoes

Cook this with the app: pantry check, scaling, and the assistant.