1/2 pound beef heart (cubed)
1/2 pound beef tenderloin (cubed)
1/2 pound pork (cubed)
1 cup vinegar
1 cup pig's blood
1 cup cow's blood
1 cup broth
3 tablespoons fish sauce
1 tablespoon minced garlic
1 laurel leaf (break in two)
1 medium chopped onion
3 medium chopped tomatoes
3 tablespoons canola oil
4 hot peppers

Boil the beef's heart, beef tenderloin, and pork until tender. Mix the pork blood and beef blood. Add the vinegar. DO NOT STIR. Saute garlic, onion, tomatoes with the canola oil in sauce pan. Brown  the meat pieces. Season with fish sauce. Add peppers and laurel leaf. Squeeze the combined blood with your CLEAN hands to break them to small pieces. Pour on the mixture. Simmer until blood is cooked and sauce thickens.


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