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Samlor Chapheck (Pork and Tripe Stew)

2 lb Pork
3/4 lb Beef liver
1 lb Tripe
2 qt Water
1/2 lb Raw shrimp, shelled, deveined, and diced.
2 ts Salt
1/2 ts Dried ground chili peppers
2 tb Cornstarch
1 tb Vinegar
1 ts Sugar
2 ts Ginger root, minced
3 Onions cut in eighths, lengthwise
3 Minced garlic cloves


Cut the pork in 1/2 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


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