Philadelphia Pepper Pot - cooking recipe

Ingredients

2 lbs honeycomb tripe, well cleaned
2 lbs tripe, well cleaned
1 veal shank
1 large onion, peeled and chopped
1 bay leaf
4 medium potatoes, peeled and chopped
1 bunch pot herbs (pot herbs are assorted cooking herbs of your choice, much like bouquet garni -- parsley, chives, ros)
salt
cayenne pepper, to taste
1 tablespoon parsley, chopped
Dumplings
1 cup suet or 1 cup lard, finely chopped
2 cups flour, sifted
1/4 teaspoon salt
water, enough to make a stiff dough

Preparation

Wash tripe thoroughly, place in a kettle and cover with water; simmer for 8 hours.
Drain and cool.
Cut into 1/2-inch pieces.
Cover veal shank with 3 quarts of cold water and simmer about 3 hours.
Remove meat from bones and cut into small pieces.
Strain broth and return to kettle.
Add onion and bay leaf; simmer about an hour.
While onion is cooking, make dumplings by combining all the ingredients together and roll into small balls (about the size of marbles).
Add peeled and cubed potatoes with the pot herbs.
Add meat and cooked tripe; season with salt and cayenne to taste.
Roll dumplings lightly in flour to prevent sticking and drop into hot soup.
Cook for about ten minutes, add chopped parsley and serve at once.