Old Fashioned Pepper Pot With Dumplings - {American}

Recipe Ingredients

2		Water
1		Veal or beef bone
2		Bay leaves
1		Dry whole red chili pepper
1 tablespoon	15ml	Salt
2		Onions
2 lbs	908g / 32oz	Honeycomb tripe - well washed,
		(can also blanch tripe)
4		Potatoes - diced
1 teaspoon	5ml	Marjoram
		Dumplings
1 1/2 tablespoons	22ml	Butter or lard
1 cup	62g / 2.2oz	Flour
2 teaspoons	10ml	Baking powder
1/2 teaspoon	2.5ml	Salt
1/2 cup	118ml	Milk

Recipe Instructions

Bring water, bay leaves, chili pepper, and salt to a boil. Add the tripe, then immediately reduce heat. Simmer for at least 2 and 1/2 hours.

Remove the veal bone, bay leaves, pepper, and onion. Take out the tripe, then slice into paper-thin strips and mince crosswise. Skim the fat off the top of the stock and return the tripe to the pot with the diced potatoes. Thin with boiling water so it's nicely soupy. Allow to simmer until you're ready to serve -- hours, if possible, as you want the tripe to be as tender as possible.

When ready to serve, rub the marjoram into the pot between the heels of your hands. Bring soup to a good simmer, then drop in dumplings and cook until they are done. Ladle into bowls and serve immediately with a cruet of cider vinegar on the table for final flavoring.

To make dumplings: Cut butter or lard into flour, baking powder, and salt. Then stir in milk gradually. Flour hands -- and roll dough into small balls.

Serve hot as a slender meal to 4 people.

Source:
Soup Of The Evening...Beautiful Soup at http://www.soupsong.com

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