The Rich Flavors of Pepper Pot Stew

This Pepper Pot Stew, as its name suggests, is derived from a Caribbean pepper stew that combines cassava and other root vegetables with a variety of meat and offal cuts. The beef tripe adds a wonderful umami flavour to the stew, so don’t be afraid of it.

What is Pepper Pot Stew?

The stew dish pepper pot stew is a filling and tasty one. Typically, a variety of peppers, spices, root vegetables, beef tripe, herbs, and leafy greens are used in this recipe with Caribbean influences. The stew gains a deep, nuanced flavour from the unusual addition of tripe. Even though its popularity has declined over time, pepper pot was once a common fixture in Philadelphia. For those who are willing to explore its bold and satisfying taste, this historic dish offers a unique culinary experience.

A traditional recipe for pepper pot stew includes a variety of meats, vegetables, and strong spices to create a hearty and flavourful dish. This stew, which is well-known for its hearty, savoury flavour, is a warm, filling dish with a strong cultural heritage that tastes good with every bite.

Pepper Pot Stew Recipe

Ingredients

2 pounds of beef tripe or shanks with honeycomb.
One pound of andouille, smoked kielbasa or tasso ham
four minced garlic cloves
One big yellow onion, finely diced
One large red and one green bell pepper, each with small dice
One chopped habanero
1 minced Scotch bonnet
One tiny celery heart, divided into one-inch pieces
Four substantial bay leaves
½ teaspoon ground allspice, ground cloves, ground ½ teaspoon smoked paprika
One-half teaspoon cayenne
One teaspoon of garlic powder
One teaspoon of onion powder
Thyme sprig or 1 tsp dry
Oregano sprig or one tsp dry
Three-quart meat stock
One bunch of collard greens, thinly sliced
Peel and chop 2 pounds of carrots into 1-inch pieces.
Cubed two-pound Yukon Gold potatoes
Two pounds of cubed butternut or Hubbard squash or pumpkin
To taste, add salt and freshly ground black pepper.
½ cup butter without salt
1 tablespoon finely chopped flat-leaf parsley

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Directions for Making a Pepper Pot Stew

Put the tripe into a big pot and add enough water to cover it; boil, then lower the heat so that it simmers. Simmer for 16–20 minutes, then remove, drain, and set aside to cool. Slice tripe thinly.
Let the bacon crisp in a hot Dutch oven before putting it aside. If you’re using beef shanks, season them with salt and pepper, then sear them until they’re browned and render some fat before putting them on the pan to brown on both sides.
Garlic is sautéed and gently browned. Add the celery, onions, and peppers and cook for 15 to 18 minutes, or until soft. After adding the bay leaves to all of the dried spices, cook for three to five minutes, or until fragrant.
If you are not using meat, simply bring the stock to a boil before adding the collards, potatoes, carrots, and pumpkin. Then, return the shanks and cover with stock to braise on low heat for an hour. Simmer on low heat for one hour. To taste, add salt and pepper for seasoning.
Stir the stew, melt the butter, and add the parsley just before serving.

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