Celebrate Pepper Pot Soup Day: The Soup That May Have Won The Revolutionary War

Winter at Valley Forge

During the bleak and harsh winter at Valley Forge, legend has it that on December 19, 1777, General Washington wanted a meal to lift the spirits of his men. While I am not a fan of veal and beef soups (call it a personal bias), I can see how this dish would be appreciated in cold weather. This was a modest (but hearty) soup made with what was available at the time.  

You can make it with chicken too! Seafood, pork, goat, or lamb would also work.  

John Lewis Kimmel: A Scene from the Philadelphia Market (1811)

While soups and stews are universal, and all cultures make use of what ever is available (have you noticed peasant inspired dishes are generally the best comfort food), this particular dish probably has some Caribbean and West African roots. Even with a tropical influence, it remains a great dish during cold weather. 

Stirring history's pot: waste not, want not.  There are many variations of this recipe. 

Guardian: The Soup That Helped Win The Revolutionary War

Philadelphia pepper pot

Serves 6

1.5lb cleaned, precooked honeycomb tripe
3 tbsps butter
2 onions, chopped
2 cloves garlic, sliced
2 carrots, diced
2 sticks celery, diced
Bunch fresh thyme
Bunch fresh rosemary
3 bay leaves
3 cloves
3-5 tbsps black peppercorns, crushed
1 veal knuckle
2 litres beef stock (optional)
Cayenne pepper

Wash the tripe well in cold water. Put it in a large pan, cover with cold water and simmer for 20 minutes. Drain, leave to cool, then chop into smallish cubes. Melt the butter and sauté the vegetables and garlic until soft. And the herbs and spices. Return the tripe to the pan with the veal knuckle and add the stock if using. Cover the ingredients with cold water, bring to a simmer and remove any scum. Simmer gently for 1.5-2 hours.
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Remove the veal knuckle and allow to cool, then remove the meat from the bone. Chop this roughly and return it to the pan to warm through. Season to taste.

Ladle the soup into hot bowls, scatter with freshly chopped parsley and serve with crusty bread (and with cayenne pepper for those who like it extra hot.)

TOM: In The Mailbox: 12.27.18: CDR Salamander: Poland Speaks Its Truth