Pepper Pot Soup With Dumplings
|Beef bones/Veal bones||1 Pound|
|Tripe||1⁄2 Pound, diced|
|Water||6 Cup (96 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Onions||3 , diced|
|Potatoes||2 , diced|
|Carrots||2 , diced|
|Diced celery||1⁄2 Cup (8 tbs)|
|Green pepper||1⁄2 , diced|
|Dumpling batter||1 Cup (16 tbs)|
|Parsley sprigs||10 , chopped|
Put bones and tripe in kettle with water, bay leaf, salt, pepper, and one third of the onion.
Bring to boil and simmer, covered, for 2 hours.
Cook remaining onion, potato, carrot, celery, and green pepper in fat for 5 minutes.
Remove bones from soup mixture and add vegetables.
Cover, and simmer for 30 minutes longer.
Drop Dumpling Batter by spoonfuls into simmering soup.
Cover and cook for 15 minutes.
Sprinkle with parsley.