As the name indicates, this Philadelphia Pepper Pot Stew shares roots with a Caribbean pepper stew. The original version used various cuts of meat and offal with root vegetables like cassava. The traditional version associated with Philadelphia typically includes a variety of peppers, spices, root vegetables, beef tripe, herbs, and leafy greens. Don’t turn away from the tripe: it settles into the stew to create a wonderful umami flavor. Get ready for big flavor in a little bowl that’ll also keep you warm in the winter season.
If you’re in need of the kind of warmth only soup can provide, try TABLE’s top 10 soup recipes.
Where is Philadelphia Pepper Pot Stew From?
Philadelphia Pepper Pot Soup, a hearty and flavorful stew, has its roots in the colonial era. It is believed to have originated in the early 18th century, evolving from a simple broth that’s in a Caribbean pepper stew to a more complex dish. The name “pepper pot” refers to the generous use of black pepper, which was a valuable and sought-after spice at the time. This distinctive soup, with its unique blend of spices and rich flavors, has since become a beloved culinary tradition of the Philadelphia region.
Print
Philadelphia Pepper Pot Stew
Description
Something to keep you warm and full in the winter!
Ingredients
- 2 lb beef honeycomb tripe or beef shanks
- 1 lb andouille, tasso ham, or smoked kielbasa
- 4 cloves garlic, minced
- 1 large yellow onion, small-diced
- 1 each large red and green bell peppers, small-diced
- 1 habanero, minced
- 1 Scotch bonnet, minced
- 1 small celery heart, cut into 1-inch pieces
- 4 large bay leaves
- ½ tsp allspice, ground
- ¼ tsp cloves, ground
- ½ tsp smoked paprika
- ½ tsp cayenne
- 1 tsp garlic powder
- 1 tsp onion powder
- Sprig of thyme or 1 tsp dry
- Sprig of oregano or 1 tsp dry
- 3 qt meat stock
- 1 bunch collard greens, cut into small strips
- 2 lb carrots, peeled and cut into 1-inch pieces
- 2 lb Yukon Gold potatoes, cubed
- 2 lb pumpkin or squash (butternut or Hubbard), cubed
- Salt and fresh ground black pepper to taste
- ½ cup unsalted butter
- 1 tbsp flat-leaf parsley, finely chopped
Instructions
- Place tripe in a large pot and fill with water until submerged; bring to a boil and reduce to simmer. Cook for 16-20 minutes; let cool, drain, and set aside. Cut tripe into small strips
- Heat a Dutch oven and render bacon until crisp, set aside. If using beef shanks, season with salt and pepper then brown on both sides on the pan; if using sausages or other smoked meats, sear until browned and render a little fat, set aside.
- Sauté garlic and lightly brown. Add onions, peppers, and celery, cooking until soft for about 15-18 minutes. Add bay leaves with all the dried spices and cook until fragrant for about 3-5 minutes.
- Return the shanks and cover with stock to braise on low heat for an hour before adding the rest of the ingredients; if not using meat, just bring stock to a boil; add collards, carrots, potatoes, and pumpkin. Braise for an hour under low heat. Season with salt and pepper to taste.
- Before serving, stir and melt butter in the stew and garnish with parsley.
Recipes, Story, and Styling by Rafe Vencio
Photography by Dave Bryce
Subscribe to TABLE Magazine’s print edition
