Pepper Pot

Cooking Instructions

Place the veal knuckle and herb bouquet in the water, bring to a boil, and skim off any scum that forms. Cover and simmer for 2-1/2 hours. Strain the broth, strip the meat from the bone, and cube it. Cut the tripe into small squares. Combine with the veal meat, strained broth, chopped onions, salt, freshly ground pepper, and the Tabasco or a red pepper or two. Simmer for an hour and a half. With your fingers blend the beef suet and flour, and work them together very well. Blend with water to a paste and make into tiny balls. Drop into the soup. Add the potatoes and chopped parsley and cook for another hour. Correct the seasoning. Serve in heated soup bowls with toast.