This is not, as the name might suggest, a celebration of that means of dispensing, usually ground, pepper. This is in actual fact a thick soup or stew that is also called Philadelphia Pepper Pot.
The soup (or stew) is made with beef tripe, pepper and vegetables. The origins of the stew are legendary, albeit a fairly recent legend, dating back to the American Revolutionary War. One story has it that the baker general of the Continental Army, Christopher Ludwick, made the stew during the winter of 1777-8. Local farmers had sold their produce to the British, rather than accept the Continental in exchange - a very weak currency - so the soldiers had to make a stew from anything they could lay their hands on.
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