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I will not gross my dear readers out with a photo of a pale looking, limp pig’s maw.Â It is like a scene from the forensic movie, sort of like CSI.Â Funny how the stomach of animals (and human too?) are always pale, whitish and has funny texture.
I love looking at cows and goats stomachs.Â They are like towels with their funny surface.Â Must take a macro shot of them one day.Â I also like to eat gulai and kerabu perut.Â But the same cannot be said for pig’s stomach.
This one is stinky if not washed properly and super pukey.Â So, never attempt to cook a pig’s stomach unless you know how to wash it, ok?Â You don’t want your kitchen to smell like a pigs’ farm.
For the amateur cooks who want to make the famous too-thor th’ng, just buy one cleaned and prepared maw from the better know deli like Ed’s Deli because they had probably got rid of all the gunk.Â However, you still need to do the following:
- Put lots of salt and leave them to stand for a while.Â Make sure you put the salt inside the inner layers.
- You will get slimy juices.Â Turn the stomach inside out and run through lots of water
- If you are paranoid, repeat a few more cycles
- Boil in water for a few minutes till it is a bit harden and stiff.Â Wash again.
- Trim off the whitish layer that looks like fat (it is fat).Â If you trim now, it is easier than if you do so before Step 1
- It is good to go into the cooking pot.Â (recipe will be posted next time)
The thing is if you buy a prepared pig’s maw, the soup will not taste as good as the one you bought from the butcher.Â If you get the pig’s maw from the butcher, ask them if they have cleaned it.Â Anyway, to be on the safe side, clean in this manner:
- Rub lots of tamarind pulp and salt and leave the stomach for a while
- Slimy, stinky juice will come out
- Turn it inside out
- Repeat steps 1-4
- If you have guava leaves, (which I bet you won’t), then rub with guave leaves.Â Guave leaves are fragrant and their fibrous leaves
- Turn the stomach inside out and you will notice a yellow layer.Â This is the stomach juices or wateva.Â Use a knife and scrape them off.
- Boil the stomach
- Continue washing
- Smell.Â If it doesn’t make you faint, then you can cook it.Â If it does, you can go back to step 1 again.
Chinese eat pig’s stomach almost every day after they delivered a baby for a whole month.Â I did that too because it is really great with peppers.Â Â Â Of course, I did not consume 30 pigs stomach in a month but probably 10?
I will post the recipe when I had taken a photo of the pot of soup in my kitchen.ÂPosted by lilian on May 20th, 2006 under Pork, Recipe