Strange Foods: Giblets, which are known as pig intestines and pig maw, recipe Hmm Hmm Good!
For those of you who don’t know what pork guts or maws are, I’m here to tell you what they are. The casings are the intestine of the pig and the maw of the pig is part of the stomach of the cow. Now, the smell is not very pleasant, but the taste is well worth it. It takes time and patience to prepare this dish. Preparation time is about five hours. If I’m serving this dish, I clean the pig’s guts and maw a day before at the same time.
What you will need for this delicious dish:
2 pre-cleaned 10-pound bags or a 10-pound bucket of chitterlings, depending on how many people you’re serving. This is for about 7 people. If you’re serving more, get an extra 20 lbs. If you just want to try them, just buy a one pound bag just to try.
Two packages of pig maw
1 large onion
2 tablespoons of seasonal salt
tablespoon crushed red pepper
2 tablespoons garlic powder
To start you will have to defrost the guts. Pig maw is usually already thawed. Soak pig intestines in warm water. Once thawed, remove feces and hair from the intestines. The intestines must be clean, if you have to remove the inner skin to remove the feces, do so. As long as it’s clean. Cut the intestines in half, unless you prefer them long. This should take around two and a half hours to do. For me yes, because I have to make sure my guts are completely clean. Throw away the pig maw. You can clean them at the same time. If you manage to go to the right store in the meat market. Most pigs’ jaws are clean, but if not, remove the brown feces from the inside. The pig maws are large and tough, use a sharp knife and cut them into about the size of hand held chicken nuggets.
Once you have cleaned them, rinse them well under warm water about 4 times. Get a stew pot filled halfway with water and cut the eye up high so the water starts to boil. It is not necessary to fill the pot to the top, because the casings retain water. Put the tripe and the pig’s jaws in the pot and season with the garlic, salt and pepper and red peppers. Cut the onion into thick pieces and add it to the pot to mix. Once it starts to boil, put the eye over medium heat and cook for three hours until tender. Once ready, serve it on a plate and top it with hot sauce or on its own.
That’s all! I hope this recipe was simple enough for you and I hope you enjoy it. It may smell bad, but the taste is simply delicious. Never judge a book by its cover. Once you open it and discover it, you may enjoy it.