Sopa de Estómago de Cerdo con Pimienta

Ingredientes

• 6 pig stomachs
• 4 dehydrated shiitake mushrooms
• 3 tbsp white peppercorns
• 6 L / 25 US cup chicken and pork stock
• 1 1/2 tbsp chicken bouillon powder
• 2 tbsp salt ((or to taste; used for seasoning))
• 1/2 US cup vinegar ((for cleaning))
• 15 tsp salt ((for cleaning))

Preparación

1. 1

   Clean the stomachs by pouring 3 tsp of salt over them and kneading it through for 30 seconds. Rinse it off under hot water and repeat another 5 times.

2. 2

   Invert the pig's stomach and wash it under hot water for 30 seconds.

3. 3

   Use a knife to scrape and pull off the loose fat.

4. 4

   Flip the organs back to their original form and pour the vinegar over them. Knead it through for 2 minutes then rinse under hot water.Tip: Give the pig stomachs a quick sniff and if there still is the organ smell, knead more vinegar in and rinse until it is free from any odor.

5. 5

   Bring your stock to a boil and add the shiitake mushrooms, white peppercorns, chicken bouillon powder, salt and pig stomachs in to simmer for 40 minutes or until the organs are soft.

6. 6

   Take the pig stomachs out and use scissors to cut them into 1.5cm x 3cm (0.6" x 1.2") strips, then put them back into the pot.

7. 7

   Serve hot as is!