Thanks for the replies. We have cooked them many times & have a recipe. We always purchased the maws from a butcher shop & they were already cleaned. The one we have now is "fresh" from the hog and needs a through cleaning. We want to make sure we clean it correctly and it's safe to eat.This might help
Chaudin, also known as ponce
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...www.smokingmeatforums.com