Pepper Pot
Origin: Tidewater Virginia
Source: Mary Randolph, 1824
Ingredients
- 2 to 3 pounds tripe
- 1 knuckle of veal
- water
- 1 pod pepper
- spice
- sweet herbs
- salt
- dumplins
- butter
- flour
Instructions
- Boil two or three pounds of tripe and cut it into pieces. Put the tripe on the fire with a knuckle of veal and a sufficient quantity of water.
- Add part of a pod of pepper, a little spice, sweet herbs according to your taste, salt, and some dumplings.
- Stew until the tripe is tender, then thicken the gravy with butter and flour.