Yield: 8 Servings
Measure | Ingredient |
---|---|
2 pounds | Pork |
¾ pounds | Beef liver |
1 pounds | Tripe |
2 quarts | Water |
½ pounds | Raw shrimp, shelled, deveined, and diced. |
2 teaspoons | Salt |
½ teaspoon | Dried ground chili peppers |
2 tablespoons | Cornstarch |
1 tablespoon | Vinegar |
1 teaspoon | Sugar |
2 teaspoons | Ginger root, minced |
3 eaches | Onions cut in eighths, lengthwise |
3 eaches | Minced garlic cloves |
Cut the pork in ½ inch cubes. Cut the liver and tripe into julienne strips. Bring the water to a boil and cook the pork, liver and tripe in it for 30 minutes. Add the shrimp and cook 5 minutes. Mix together the salt, chili peppers, cornstarch, vinegar, sugar, and ginger with enough water to make a thin paste. Stir into the mixture, stirring steadily to the boiling point. Add the onions and garlic. Cook 10 minutes longer or until tripe is tender. Serves 8-10 Pork and Tripe Stew SAMLOR CHAPHECK viet nam