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]
| Type | Soup/ Stew |
|---|---|
| Place of origin | United States |
| Region or state | Philadelphia |
| Main ingredients | Beef tripe, vegetables, pepper, other seasonings |
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
References
- Apple Jr., J. R. (2003-05-28). "A Taste of Philadelphia: In Hoagieland, They Accept No Substitutes". Style. The New York Times. Retrieved 2008-01-17.
- Dubourcq 2004, pp. 86-86.
- "Africans in America - Part 3: 1791-1831". Historical Documents - Pepper-Pot: A Scene in the Philadelphia Market - 1811. WGBH. Retrieved 2008-01-17.
- Catherine Clinton, Harriet Tubman, The road to Freedom, 2004
Bibliography
- Dubourcq, Hilaire (2004). Benjamin Franklin Book of Recipes. Fly Fizzi Publishing. pp. 86–87. ISBN 1-900721-20-1.