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