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Servings

Ingredients

	Recipe Info
	Contributor	Esatate Recipes
	Rating

2 pounds honeycomb tripe
2 pounds plain tripe
1 knuckle of veal
1 bunch pot herbs
4 medium-sized potatoes
1 large onion
1 bay leaf
Salt and cayenne pepper to taste
1 cup beef suet, chopped fine
2 cups flour
water
salt

Instructions

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 inch square. The next day wash the veal knuckle, cover with 3 quarts of cold water and simmer for about three hours, removing scum as it rises. Remove meat from bones and cut into small pieces. Strain the broth and return to kettle. Add the bay leaf and onions 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 (if desired). Make dumplings by combining the 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 about 10 minutes, add some chopped parsley and serve at once.

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