Authentic Philadelphia Pepper Pot Stew
This historical Revolutionary War-era stew reportedly saved Washington's troops at Valley Forge during the winter of 1777-1778. My perfected version balances authentic flavors with modern cooking techniques for a hearty, peppery stew that's perfect for fall or feeding a crowd.
Equipment
- Dutch Oven or Heavy-Bottomed Pot
- Large Pot (for pre-boiling tripe)
Ingredients
For the Stew Base
- 2 lbs honeycomb tripe cleaned and cut into 1-inch pieces (substitute: beef chuck)
- 2 tablespoons olive oil
- 1 large onion diced
- 3 cloves garlic minced
- 2 large carrots diced
- 2 celery stalks diced
- 1 green bell pepper diced
- 4 cups beef broth homemade preferred
- 2 cups water
Seasonings
- 3 tablespoons dried marjoram
- 1 tablespoon freshly ground black pepper
- 1 teaspoon crushed red pepper flakes adjust to taste
- 2 bay leaves
- salt to taste
To Complete the Stew
- 2 medium potatoes peeled and diced
- 1/4 cup fresh parsley chopped
- 2 tablespoons fresh dill chopped
- 1 tablespoon apple cider vinegar
Instructions
- Clean the tripe thoroughly under cold running water. Place in a large pot, cover with water, and bring to a boil. Reduce heat and simmer for 10 minutes. Drain and rinse again with cold water.
- Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add onions and cook until translucent, about 5 minutes. Add garlic and cook for another minute until fragrant.
- Add carrots, celery, and bell pepper to the pot and cook for 5-7 minutes until they begin to soften. Stir in marjoram, black pepper, red pepper flakes, and bay leaves. Allow the spices to toast slightly for 1-2 minutes.
- Add the prepared tripe, beef broth, and water to the pot. Bring to a boil, then reduce heat to maintain a gentle simmer. Cover and cook for 1.5 hours, or until the tripe becomes tender.
- Add diced potatoes to the stew and continue to simmer for another 20-25 minutes, until potatoes are tender but not falling apart.
- In the last 5 minutes of cooking, stir in fresh parsley and dill. Finally, add the apple cider vinegar to brighten the flavors.
Notes
- This stew's flavors improve after a day, making it an ideal make-ahead dish.
- For a substitute, use beef chuck cut into 1-inch cubes if tripe is unavailable.
- The stew can be frozen for up to 3 months in airtight containers.
- For a slow cooker version, cook on low for 6-8 hours, adding potatoes for the final hour.
- Don't skip the vinegar at the end—it brightens the entire dish and is authentic to the recipe.
- For a substitute, use beef chuck cut into 1-inch cubes if tripe is unavailable.
- The stew can be frozen for up to 3 months in airtight containers.
- For a slow cooker version, cook on low for 6-8 hours, adding potatoes for the final hour.
- Don't skip the vinegar at the end—it brightens the entire dish and is authentic to the recipe.
Nutrition
Calories: 285kcalCarbohydrates: 18gProtein: 24gFat: 14gSaturated Fat: 4gSodium: 580mgFiber: 3g
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