Archive recipe

Philadelphia Pepper Pot

Name: Philadelphia Pepper Pot
Yield: 6 servings
Ingredients: 2 lb tripe; 6 cups beef stock; 2 onions, chopped; 2 potatoes, diced; 2 carrots, sliced; 1 tsp thyme; 1 tbsp black pepper; 1/2 tsp cayenne; 2 tbsp butter

A peppery soup of tripe, vegetables, and herbs, a winter staple of the city's markets and taverns.

Pepper pot was a Philadelphia specialty, said to have been fed to Washington's army at Valley Forge. Its heat came from black and cayenne pepper, and it used cheap cuts to make a sustaining meal.

The dish

3 of 9 items checked

Philadelphia Pepper Pot

theguardian.com

Serves 6 · 3 of 9 items checked · 5 aisles

Produce

2onion
2potatoes
2carrotsChecked by You

Meat & Poultry

2 lbtripe

Dairy & Eggs

2 tbspbutter

Pantry / Durable

6 cupsbeef stockChecked by You

Spices & Seasoning

1 tspthyme
1 tbspblack pepper
½ tspcayenneChecked by You

Cooking Instructions

Simmer the tripe in salted water until tender, then cut it into strips.
Soften the onion, carrot, and potato in butter in a large pot.
Add the tripe, beef stock, thyme, and peppers and bring to a simmer.
Cook slowly until the vegetables are soft and the broth is well flavored.
Season to taste and serve hot with bread.

View a published recipe at The Guardian (opens in a new tab)

Served at

A dinner during the Convention · Philadelphia, Pennsylvania

The framer's working dinner · Philadelphia, Pennsylvania