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2 tbsps cooking oil 
3 cloves garlic, minced 
1 onion, minced 
3 lbs. pork shoulder or butt roast
1 pc pork heart
1 lb. beef tripe
100 gms. pork liver
2 cups broth 
1-1/2 cups pig or cow blood 
4 pcs. green hot pepper 

Saute garlic and onion in cooking oil. Add diced pork, heart, and tripe. Bring to a boil and simmer until tender. When meat is tender, add vinegar, broth, and hot peppers and bring to a boil. Add salt to taste. Add pork blood stirring continuously until thick. Simmer for 5 minutes. Adjust seasonings. 

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