Samlor chapheck (pork & tripe stew)

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

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