Philadelphia Pepper Pot Stew

As the name indicates, this Philadelphia Pepper Pot Stew shares roots with a Caribbean pepper stew that uses various cuts of meat and offal with root vegetables like cassava.  Don’t be daunted by the beef tripe: it settles into the stew to create a wonderful umami flavor.

What is Pepper Pot Stew? 

Philadelphia Pepper Pot Stew is a hearty and flavorful stew dish. This Caribbean-influenced recipe typically includes a variety of peppers, spices, root vegetables, beef tripe, herbs, and leafy greens. While the use of tripe might seem unusual, it lends a rich, complex flavor to the stew. Pepper Pot was once a staple in Philadelphia and enjoyed widespread popularity, though its presence has diminished over time. This historic dish offers a unique culinary experience for those willing to explore its bold and satisfying taste.

Philadelphia Pepper Pot Stew Recipe

Pepper Pot Stew 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

Pepper Pot Stew Instructions

1. 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
2. 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.
3. 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.
4. 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.
5. Before serving, stir and melt butter in the stew and garnish with parsley.

Recipe, Story, and Styling by Rafe Vencio / Photography by Dave Bryce

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