Might be a little strange to some of you but I can assure you its delicious.
| First off get your self a pig stomach. Rinse it well and place in cold water with 4tbs of baking soda and half a cup of vinegar, stir together and let sit in the mixture for an hour. Mean while chop: 1 cup chopped onions 1/2 cup chopped celery 1/4 cup diced red bell pepper 1/4 cup diced garlic 1/2 cup sliced mushrooms Cook vegetables in butter in large pan until wilted, add bay leaves. Add 1/4 cup white wine and reduce. Add Worcestershire sauce to taste and reduce. Season with tony chachere and 2 tsp basil. Add to vegetables in pan: 1/2 cup ground andouille sausage 1/2 pound ground beef 3 pounds ground pork cook until brown. Season with cayenne and tony's. Let cool to room temperature and add to mixture 1 cup seasoned Italian bread crumbs 2 eggs, beaten 1/2 cup chopped green onions 1/2 cup chopped parsley |
remove stomach from water and rinse under water. 
See that fat, pull all that off. Stuff stomach with cooled mixture and sew up
Season outside of stomach with your favorite cajun spice mixture and hot smoke it untill 145 IT While meat is smoking make a dark roux with 4tbs vegetable oil and 4tbs flour in a black iron pot
add to roux: 2 small sliced onions 1 cup diced celery 1/2 cup chopped bell pepper 1/4 cup diced garlic 2 cups sliced mushrooms cook for 3 minutes. Brown stomach on both sides. Use a meat thermometer to poke ten wholes on each side of the stomach while browning. Do not let it burst. Add 3 cups chicken stock and poke 15 holes on each side of stomach. Bring stock to simmer and cover for 1 hour. Check and turn stomach every 15 minutes poking more holes as necessary. After 1 hour remove stomach
reduce gravy, slice stomach. Pour gravy over stomach. 
serve over long grain rice and top with green onions . Used to eat this all the time, first time making it from scratch. |
