Samlor chapheck (pork & tripe stew)
8 Servings
Ingredients
| Quantity | 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