Roasted Pig Stomach

"I don't know what's better, the dish or the look you get when you say that's what you're serving. We always loved when Mom served up Pig Stomach. I have adapted this recipe from the Mennonite Cookbook. Consider the stomach to be the "delivery vehicle" and experiment with the seasonings ... follow the recipe for a traditional PA Dutch dish."
 
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Ready In:
5hrs 20mins
Ingredients:
9
Serves:
8-10
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ingredients

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directions

  • If not already done, remove inner lining from stomach and discard. (I buy my stomachs ready-to-use from the butcher or meat counter.).
  • Rinse stomach well and place in bowl.
  • Cover with 1 quart of water and 2 teaspoons salt.
  • Let soak for 2 hours.
  • Mix all remaining ingredients well.
  • Drain and rinse stomach well.
  • Fill stomach with stuffing.
  • Sew openings and holes securely with cotton thread.
  • Place stomach in roasting pan with water to cover the bottom of the pan.
  • Bake at 350F for approximately 3 hours adding water as necessary to keep the bottom of the pan covered.
  • Slice and serve with gravy made from pan drippings.

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Reviews

  1. I grew up and live in PA Dutch country and this had always been my favorite meal...the one I chose every year for my birthday meal. We had a gathering and I served this recipe today. There was literally nothing left...people came back for thirds! It is an excellent recipe. To note: I used Italian sausage (gives it extra seasoning) and also drizzled 4 Tbsp of melted butter on the potato mixture prior to stuffing the stomach. I can't say enough good things about this recipe. It will be my new all-time favorite!!!
     
  2. Dont let the name fool you! Its Good !! You can also make this without the pig stomach If It bothers you that much (chuckles) just layer filling in a roast pan and bake covered and It can be made without cabbage thats good too but then Its just not the old fashion pig stomach but give It a try It really Is good Thanks for sharing your recipe
     
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RECIPE SUBMITTED BY

I grew up in PA Dutch country and now live in the suburbs of D.C. I am a homemaker and love to play with my kids who are now 9 and 6. My favorite room in the house is the kitchen. My children used to be explorative eaters... anything went. They are becoming more discriminating ... OK, picky ... so my newest challenge is finding interesting dishes that will meet their tastes. This usually means not admitting to specific ingredients or making them unnoticeable (such as onions). I'm loving the ability to practically pulverize my onions quickly with my food chopper. I love experimenting with different culinary traditions. When I find the time to play in the kitchen uninterrupted, dinner can be quite an adventure at our house. My ultimate month off would be to spend a month travelling around the world as a food critic. - send me back to St-Jean-De-Luz in SW France for Chipirones (a fabulous squid dish)along the bay! My favorite cookbooks are:Extending the Table by Joetta Handrich Schlabach, The Williamsburg Cookbook, The Burger Meisters by Marcel Desaulniers, The Common Grill Cookbook by Chef Craig Common, America's Best Bread Machine Baking Recipes by Donna Washburn & Heather Butt, and most recently, the Ben & Jerry's Ice Cream Book (I finally got a countertop ice cream freezer!)(Update on 03/17/09- hm! Not many changes!)
 
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