Campbell’s Pepper Pot Recipe: Caribbean-Style Tripe and Beef Stew

This Caribbean-style stew brings bold, traditional Jamaican flavors to your kitchen with a rich blend of tripe, beef, and spices.

I developed this version after studying authentic methods, focusing on the slow cooking process that tenderizes the meat and builds deep, complex layers of taste.

The result is a hearty, aromatic stew with perfectly tender meat and a sauce so flavorful you’ll want to savor every last drop.

Serve with rice or bread to soak up the delicious broth, just as it’s enjoyed in Jamaica.

Ingredients for Campbell’s Pepper Pot

Bold Caribbean flavors start with tripe, beef, and a few well-chosen spices and aromatics.

The tripe and beef are non-negotiable here. Ask your butcher for pre-cleaned honeycomb tripe to save time—most Whole Foods or Latin markets carry it. Look for beef chuck with good marbling; it holds up best to the long cook. I grab mine from Costco when I’m making a big batch. The Scotch bonnet pepper is key for authenticity (habenero works as a backup if you can’t find it).

No Scotch bonnet? Habanero at half the amount gets you close. Out of allspice berries? Ground allspice at one-third the quantity works fine. Fresh thyme is ideal, but dried thyme at half the amount is acceptable. If you’re missing ginger, ground ginger at one-quarter the amount can substitute. The soy sauce adds depth—tamari for gluten-free, coconut aminos for soy-free.

This stew tastes even better the next day once the flavors meld. Store in the fridge for up to 4 days or freeze for 3 months. I like to portion it into containers for easy reheating—perfect for meal prep.

Step-by-Step Instructions for Caribbean-Style Tripe and Beef Stew

This hearty stew comes together with a few key steps and delivers bold Caribbean flavors.

Step 1: Prepare and Parboil the Tripe

Rinse the 1.5 lb Honeycomb Tripe thoroughly under cold water to remove any residual impurities. I like to rub it with a little salt and black pepper to start the seasoning process early. Cut it into 1-inch strips for even cooking.

Place the tripe in a large pot and cover with water. Bring to a boil over high heat, then reduce to a simmer for 15 minutes. Drain and rinse again—this step removes any lingering gamey flavor and ensures a clean base for your stew.

Step 2: Brown the Beef and Build the Flavor Base

Pat the 1.5 lb Beef Chuck Roast dry with a paper towel and cut it into bite-sized pieces. Heat a large Dutch oven over medium-high heat and add the beef in batches, browning on all sides for 5-7 minutes until deeply caramelized. Remove and set aside.

In the same pot, add the diced Yellow Onion, minced Scotch Bonnet Pepper, minced Garlic Cloves, and grated Fresh Ginger Root. Sauté for 3-4 minutes until the onions are soft and translucent. Stir in the stripped Fresh Thyme Sprigs, lightly crushed Allspice Berries, 0.5 tsp Ground Cinnamon, and 0.25 tsp Ground Nutmeg, cooking for another 1 minute to toast the spices.

Step 3: Combine and Simmer for Tenderness

Return the beef to the pot and add the parboiled tripe, 2 tbsp Brown Sugar, 2 tbsp Soy Sauce, and 4 cups Beef Stock. Stir well to combine, ensuring the sugar dissolves completely. Bring to a boil, then reduce the heat to low.

Cover and let it simmer for 2 to 2.5 hours, stirring occasionally. The stew is ready when the tripe is fork-tender and the beef easily pulls apart. If the liquid reduces too much, add a splash of water to maintain the desired consistency.

Step 4: Adjust Seasoning and Rest

Taste and adjust the seasoning with additional 1 tsp Salt and 0.5 tsp Black Pepper if needed. The flavors should be bold and balanced, with a hint of sweetness from the brown sugar and warmth from the spices.

Remove from heat and let the stew rest for 10 minutes before serving. This allows the flavors to meld together and the meat to reabsorb some of the rich broth. Serve hot with rice or crusty bread to soak up the delicious sauce.

Health Benefits of campbells pepper pot

Protein Powerhouse

This stew packs a serious protein punch with 1.5 lb beef chuck and 1.5 lb honeycomb tripe, delivering about 50g protein per serving. Protein is essential for muscle repair and growth, keeping you full and energized throughout the day. 💪

Rich in Iron

Beef and tripe are excellent sources of heme iron, the type your body absorbs most easily. A single serving provides about 20% of your daily iron needs, which is crucial for maintaining healthy blood cells and preventing fatigue.

Spice-Driven Antioxidants

The allspice, cinnamon, and nutmeg in this dish are more than just flavor boosters—they’re packed with antioxidants. These spices help combat inflammation and may improve heart health. Even Scotch bonnet peppers bring capsaicin, known for its metabolism-boosting properties.

B Vitamin Boost

This creation is loaded with B vitamins, particularly B12 from the beef and tripe, which supports nerve function and red blood cell production. The garlic and onion add B6, helping your body metabolize proteins efficiently.

Low-Calorie Comfort

Despite its rich, hearty nature, this stew is relatively low in calories—around 350-400 per serving. The long cooking process breaks down fats, while the broth keeps it hydrating. It’s comfort food that won’t derail your goals. 🥗

Gut Health Benefits

The ginger and garlic in this recipe have natural antibacterial properties that support digestive health. Combined with the slow-cooked broth, this dish can soothe your stomach while delivering bold Caribbean flavors.

Frequently Asked Questions