| 1 | Cook the tripe the day before using. |
| 2 | Wash thoroughly, place in kettle and cover with water. |
| 3 | Boil 8 hours. |
| 4 | Remove the tripe. |
| 5 | When cooled, cut into pieces about ?inch square. |
| 6 | The next day wash the veal knuckle, cover with 3 quarts of cold water and simmer about 3 hours, removing scum as it rises. |
| 7 | Remove meat from bones and cut into small pieces. |
| 8 | Strain the broth and return to kettle. |
| 9 | Add the bay leaf and onion and simmer about 1 hour. |
| 10 | Then add the potatoes, which have been cut in squares, and the pot herbs. |
| 11 | Add the meat and tripe and season with salt and cayenne pepper (if desired). |
| 12 | Make dumplings by combining the finely chopped suet, flour, salt and enough water to permit rolling the dough into dumplings, about the size of marbles. |
| 13 | Flour well to prevent sticking and drop into the hot soup. |
| 14 | Cook 10 minutes, add some chopped parsley and serve at once |
