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Philadelphia Pepper Pot Ii

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      Title: PHILADELPHIA PEPPER POT II
 Categories: Beef, Soups, Eggs
      Yield: 4 Servings
 
      2 lb Tripe
      4 ea Calve's feet
      1 x  Water
    1/2 ts Sweet marjoram
    1/2 ts Sweet basil
    1/2 ts Thyme
      2 ea Onions
      2 ea Potatoes
      1 x  Salt
      1 x  Butter
      1 ea Red pepper
 
  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 noe enough liquid, add boiling water;
  add half a teaspoon of sweet marjoram, sweet basil, and thyme, two
  sliced onoins, sliced potatoes, 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.
 
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