Philadelphia Pepper Pot

Pepper Pot is a thick stew of beef tripe, vegetables, pepper and other seasonings. The origins of the stew are steeped in legend, with one story attributing the dish to Christopher Ludwick, baker general of the Continental Army during the American Revolutionary War.^[1] According to this story, during the harsh winter of 1777–1778 farmers near Valley Forge sold food to the British rather than accepting the weak continental currency. The Continental Army survived on soup made of tripe, vegetables, and whatever else they could find.^[2]

In the early 19th century, artist John Lewis Krimmel depicted the pepper pot street vendor in Philadelphia with his painting, Pepper-Pot: A Scene in the Philadelphia Market. Krimmel's work was first exhibited in 1811 at the Pennsylvania Academy of the Fine Arts. The painting shows a woman serving soup from a pot to customers.^[3]

Pepper Pot shares the same name as soups in the Caribbean and is also credited to black Philadelphians. According to Catherine Clinton's book on "Harriet Tubman" at page 46, "steaming peppery pot was served right on the street---a dish of vegetables, meat, and cassava, imported by West Indians".^[4]

A canned condensed Pepper Pot soup was available from the Campbell Soup Company for around 100 years until it was discontinued in 2010.

See also

• Cuisine of the Pennsylvania Dutch
• Cuisine of Philadelphia
• Guyana Pepperpot
• List of regional dishes of the United States
• List of stews

References

Bibliography

• Dubourcq, Hilaire (2004). Benjamin Franklin Book of Recipes. Fly Fizzi Publishing. pp. 86–87. ISBN 1-900721-20-1.