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. According to this story, the winter of 1777–1778 in Valley Forge was exceptionally harsh. Farmers in the area sold their food to the British for pounds rather than the weak continental currency offered by George Washington's soldiers. The Continental Army was running low on food, and survived on a stew made of tripe, vegetables, and whatever else they could find to stay alive.