Samlor chapheck (pork & tripe stew)

8 Servings

Ingredients

Quantity	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

Directions

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