Cleaning the pork stomach at home


In the article we will describe how to clean the pig's stomach at home and how to get rid of unpleasant smell. Sometimes this by-product is called tripe. It can be found in recipes. The dishes are quite interesting, although not common in the daily menu. But after the slaughter of the animal and before cooking this body must be carefully processed. Below is about how to wash it, and what tools will be needed.

Easy preparation

After slaughtering pigs and pigs before cutting their carcasses need to gut. Internal organs - offal is eaten. This is a liver (liver, kidney, heart, lung), and stomach.

The latter in a pig is a large muscular organ located in the abdomen. The stomach can hold up to 9 liters of content by nine months of age.

Offal is well established in cooking. This Slavic dishes, and many other cuisines of the world. In some countries, even on the Christmas table, you can find stuffed pork organ with special fillings.

The stomach of pigs is suitable for such dishes as brawn, saltison, haggis. It is usually used as a container, which is started with vegetables or other stuffing. This is not difficult to do due to the baggy shape and large volume of the body. Usually, this by-product is not used as a separate dish.

The pig's stomach is very nutritious and contains vitamins A, E and group B. There is also a substance called arachidonic acid (a class of essential fatty acids). It has a good effect on the brain and protects the mucous membrane of the stomach and intestines.

If we consider the caloric content of the pig stomach, then there are 160 kcal per 100 g.

Prepare the shell

The pig's stomach is an organ composed of muscle tissue. From the outside you can see a layer of fat. In the constituent parts of the by-product there is a membrane that protects it from damage. It is undeniable that pigs are omnivores and can swallow various solid particles, as well as substandard products. Therefore, any internal organs are cleaned before cooking.

We will talk about how quickly and efficiently you can process the pig organ of digestion at home. The stomach of pigs before stuffing passes through the following stages of purification:

  • from the outside, rinse it thoroughly under running water for several minutes;
  • after turning it is necessary to rinse the inner side;
  • with a knife or brush with a soft bristle, remove the fat layer, films, mucus and clean all the folds inside and outside the organ;
  • for better cleansing, the by-product can be placed in boiling water for 10 minutes and then cooled;
  • cleaned organ should be soaked in brine (1 liter of water, 15 g of salt, 4 tablespoons of vinegar 9%) for 5 hours.

Acetic acid accelerates the process of soaking pork stomach. In addition, muscle tissue becomes more elastic and is not torn when filled with fillings. After this solution, the stomach is again thoroughly washed.

There is also a way that the cleaned pig's stomach is not soaked in brine, but simply turned inside out and rubbed with salt. In this form, it should be up to 5 hours. After that, the salt is washed off. The by-product is placed in a solution (1 l of water and 1 tablespoon of salt and vinegar) for 1 hour.

After this, rinse in water. Trebucha dries up and can be used for cooking.

Bad smell and disinfection

It often happens that after soaking the stomach in vinegar the smell of acid may remain, so it is very important to thoroughly wash it after the brine.

Mustard has good disinfecting properties. It treats the pig organ of digestion, when it has already passed the stage of soaking in the solution. This not only disinfects, but can also give the future dish an original taste. Sometimes used and cloves of garlic.

As an option, disinfecting the stomach of a pig is a freeze. The body is wrapped in a plastic bag and put in the freezer overnight. However, this method somewhat deteriorates the quality of the product, because the muscle fibers from freezing are destroyed.

If during the cutting or cleansing the stomach is torn, it can be sewn up. Apply a strong thread and a gypsy needle.

Thorough cleaning and processing of the swine stomach helps to avoid infection by parasites, which very often live there. In no case can not eat this by-product raw, otherwise there is a risk of poisoning.

Do you like meat delicacies? Read the article "Quick cleaning pork tongue".

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