Recipe: Jamaican Pepperpot soup

JAMAICA PEPPERPOT SOUP
2 lb. kale or cabbage
2 lbs. beef, cubed
1/2 lb. chipped beef
1 c. grated coconut
12 okra, stems removed
2 onions, chopped
1 qt. water
1/2 tsp. salt
1/8 tsp. cayenne pepper
1/2 tsp. thyme
2 scallions, sliced
Wash kale; cut into large pieces and place in saucepan with cubed beef, shipped beef, coconut, okra, chopped onions, and water. Bring to a boil and cook over low heat for 1 hour. Remove kale and okra; force them through a sieve and return the pulp to saucepan. Add salt, cayenne pepper, thyme, and scallions. Cook 15 minutes or until meat is tender. Correct seasoning, bearing in mind that the soup is fairly hot and spicy - like a tropical island.

PEPPERPOT SOUP
2 lbs. stewing veal
2 lbs. tripe
6 med. potatoes, diced
2 lg. onions, diced
1 tbsp. thyme
Salt and lots of pepper to taste
Simmer veal and tripe in water until tender. Drain, reserving the stock, and cut into small pieces. In a soup pot, add all ingredients and reserved stock and enough water to cover everything. Simmer until vegetables are tender and flavors blended. Make tiny Bisquick dumplings according to package directions according to package directions and drop into boiling mixture. Put a lid on the pot and cook 10 minutes longer. This was one of my father's favorite winter recipes.