Philadelphia Pepperpot

Bring water, veal or beef bone, bay leaves, chili pepper, and salt to a boil. Add the tripe, then immediately reduce heat. Simmer for at least 2-1/2 hours. Remove the bone, bay leaves, pepper, and onion. Take out the tripe, then slice into paper thin strips and mince crosswise. Skim the fat off the top of the stock and return the tripe to the pot with the diced potatoes. Thin with boiling water so it's nicely soupy. Allow to simmer until you're ready to serve, hours later; you want the tripe to be as tender as possible. When ready to serve, crush the marjoram into the pot between the heels of your hands. Bring soup to a good simmer, then drop in flour dumplings and cook until they are done. Ladle into bowls and serve immediately with a cruet of cider vinegar on the table for final flavoring.