Yummy Tummy (Pig Stomach)
David and I spotted a package of meat at the grocery store labeled “Pork Maws Buche” and had absolutely no idea what it was other than it belonged to a pig. Upon doing a bit of research we discovered that Pork Maw is actually pig stomach and that Buche is the Spanish translation. There is some dissidence regarding this fact — some people claim Buche is the esophagus blah blah blah. We are sticking with the stomach team. Trying to find a traditional Mexican Buche recipe is seemingly impossible. We searched desperately (we looked on google) and then we decided to just follow the instructions on the package and then add a few tricks we had picked up from cooking tripas. IT WAS SO GOOD. Anyways in case you are lucky enough to get your hands on some Pig Stomach here is the recipe that we (somewhat) improvised.
Buche Tacos
- 1 pig stomach
- ½ cup white vinegar
- kosher salt
- 3 stalks celery, roughly chopped
- 1 onion, halved
- 3 ancho chilies
- 4 chilies de arbol
- 2 serrano chilies, halved
- 1 bell pepper, halved, seeded
- 1 tbsp fresh thyme
- 1 tsp paprika
- 5 garlic cloves
- cracked pepper
- peanut oil
- lime
At room temperature, soak the stomach for 30 min in cold water combined with ½ cup vinegar and ½ cup salt. Rinse well. Cut into 1” pieces. Place in stock pot. Add celery, onion, and ancho chilies, chilies de arbol , garlic, serrano, and bell pepper. Season with thyme, paprika, cracked pepper, and about a tsp of salt. Cover with water. Bring to a boil, reduce to medium low, simmer covered with the vents open (or the lid cracked) 2 1/2 hours. Drain and discard the vegetables. Heat about 2 tbsp peanut oil in a wok on medium high heat. Add the drained stomach and sauté until browned. Check seasoning and add salt to taste. Squeeze with a little lime.
Serve with guacamole or pico de gallo (basically fresh salsa) on some nice hot fresh tortillas. Yumm.
- Buck 65 - "Killed By A Horse" (Instrumental)
I need 10 minutes alone with that stomach hole.
My favorite part was when David said that this is the type of offal he would buy “again and again”. I’m sure that is the best ad a pig’s stomach has ever had.
we are somewhat ridiculously enthusiastic about it
Cool new site name.
I am constantly intrigued (and admittedly disgusted) by the foods you two are preparing.
Keep on cooking!
-Selfhelp
haha, I agree some of the food we try may look kinda weird, but we eat it because it tastes good!
To be honest I think I would try some of it. This pig stomach thing just makes me cringe at the thought of it though. I don’t think I could…stomach it. (zing!)
I’m intrigued by those tacos – they sound delicious!
Buche is actually part of what people, mainly in the State of Michoacan, Mexico, use in the preparation of “carnitas” (or “little meats”). Carnitas are very popular, and are normally eaten as a taco, i.e. on a tortilla, with chopped white onions, chopped fresh cilantro, a little lime juice, and a very hot salsa (preferably made with ripe, very hot habaneros).
Carnitas are a Mexican delicacy, usually prepared, and sold in taco joints on the street (although, there are restaurants, whose carnitas’ recipe is similar to that of the joints).
Although VERY tasty, carnitas are not all that healthy… (just as many comfort foods).
Although I’m no cook, chef or similar, I’m familiar with the preparation.
Carnitas are cooked in a large copper pot, over wood fire, using large amounts of melted pork lard as the fatty frying agent (enough to ver the meat). Once the lard has melted, pressed garlic, chopped onions, salt and pepper are added. Only then should pork meat be added: pulp (maciza), skin (cueritos), intestins (nana), mouth (trompa), ear (oreja), buche (stomach), among other parts. Stirring constantly is a must to prevent from sticking. Cooking until soft requires over an hour or so.
Chopping of the meat should only be done right before serving, when it’s still hot from the pot (make sure to drip the excess grease), and directly to a tortilla for eating it right away.
After work tomorrow I’m gonna head to the grocery store and see if I can find this. I’m sure I can, since I live in Oklahoma City. You’ve inspired me to eat “outside the box”!
That’s great! I hope you enjoy it!