Offal Is Not Always Awful!...Pig Stomach

I am compulsive, especially when it comes to food.  If I want to eat something, I have to eat it ASAP.  It goes with cooking as well.  Sometimes I have an urge to try new flavor combinations without really wanting to eat it. Everyone in my family knows that about me.
 
I like to watch cooking shows or travel shows that involve food.  I hardly watch Food Channel now.  It is no longer interesting to me with all those games and competitions, although I do watch Chopped occasionally. Often enough, we watch the shows together as a family.  My kids would be oohing and ahhing from what they saw on the screen.   I would get up in the middle of the show and then came back with something they just had watched on TV.  My kids often said, “You are crazy, mom.”  I know what they mean is, “Thank you, mom.”  So I always reply, “You are welcome.”
 
Our most favorite travel show has to be Anthony Bordain’s .  He has the perfect job.  How I wish I had his job!  Traveling and eating! What a perfect combination!  The other night, the show was about Marseille where he went to eat with chef friends.  One of the dishes was stuffed lamb’s stomach with onion, garlic, parsley, and salt pork.  I do not remember what it’s called since I know French just “un peu”.  I replayed that part many times so I could remember what went into the dish.
 
I do have to get hooked up with local farmers to secure my source for these odd bits.  For now, I just have to be content with what I can find at Asian grocery stores.  There is no lamb stomach to be found so I am going to use pig stomach.
 
I have never cooked pig stomach before.  I eat it all the time when I am in Thailand, mostly in soups and stir-fries, but have never eaten it in the U.S.  But fear not, I am going to try to make it.  I was not very optimistic when I opened the package.  Let me tell you it didn’t smell so promising.  But I persevered.   I cleaned the pig stomach inside out many times with salt.  I treated it as if it was my favorite white shirt that I needed to get stains out.  I cleaned it until it was no longer slimy.  Then I used a couple of tablespoons of tapioca starch to wash the stomach again, a few more times.   I cleaned it until it had no smell then I blanched it in hot water and cleaned it with salt and tapioca one more time and blanched it again.  It is a tedious process but I came out a winner.  The stomach no longer had offensive smell.
 
I cut stomach into pieces and stuffed it the way I saw on the show.   I cooked up some chopped onions, carrots, guanciale, leftover Italian sausages, garlic, and tomatoes a few minutes before adding white wine. Once the alcohol burned off, I added chicken stock and threw in a blanched pig foot to add body to the stew.  To speed things up, I put everything in a pressure cooker.  After 45 minutes, the stuffed stomach, which was now looked like a giant dumpling, was gloriously tender.   I am so proud of myself and now I am ready for my next Offalicious dinner!

Stuffed "Pork Dumpling" in Tomato Sauce.

Stuffed "Pork Dumpling" in Tomato Sauce.