Famous Philadelphia Pepper Pot

Directions

Put two pounds of tripe and four calve’s feet into the soup-pot and cover them with cold water. Add a red pepper, and boil closely until the calve’s feet are boiled very tender.

Take out the meat, skim the liquid, stir it, cut the tripe into small pieces, and put it back into the liquid; if there is not enough liquid, add boiling water.

Add half a teaspoon of sweet marjoram, sweet basil, and thyme, two sliced onoins, sliced potatoes, and salt.

When the vegetables have boiled until almost tender, add a piece of butter rolled in flour, drop in some egg balls, and boil fifteen minutes more.

Take up and serve hot.