Pepper Pot
Origin: Tidewater Virginia
Source: Mary Randolph, 1824
Ingredients
- 2 1/2 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 in pieces.
- Put it 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 dumplins.
- Stew it till tender.
- Thicken the gravy with butter and flour.