Michelle Koletar/Mertz Recipe

Pig's Stomach (Hog Maw)

By Michelle Koletar/Mertz Mertzie


Rating:
Serves:
6
Prep Time:
Cook Time:
Comments:

I know, I know, I know. You're spazzing right now. Pig's stomach??? But, hear me out. This is a wonderful PA Dutch dish. I don't eat the stomach itself, although many people do. However, it does give the most outstanding flavor as you cook it. This was one of my favorites growing up that my Grandma Mertz would make.
My son threw a fit today that I was making this and insisted he was not going to eat it. As he smelled the flavors all day, he converted & just finished a big plate of it. :)

Ingredients

1
pig's stomach (ask your butcher to save one)
2 lb
smoked sausage (get from a butcher, if you can -- better taste)
4
large potatoes, with peel on, in bite-sized chunks
4
carrots. cut in chunks, or half package of baby carrots
4 Tbsp
fresh curly parsley
1
onion, chopped in large chunks
cabbage, chopped (optional)

Directions Step-By-Step

1
Rinse the pig stomach & pat dry. (It's gross, I know, but the flavor is worth it!)
2
Toss all your chopped veggies (I do large chunks) in a mixing bowl & stir. Try to get as much casing off your smoked sausage as you can & then add that, crumbling it up as you're mixing. (You can use fresh ground sausage, if you prefer, but I love the smoked flavor!) Add the parsley & some fresh ground pepper. (I never salt this dish!)
3
Stuff the stomach with the mixture, as best you can, making sure not to overfill it, in a large baking dish or Dutch Oven. Add the rest of the sausage mixture all around the stomach, but not on top of it.
4
Add 1/2 cup of water (if I have left over beef or chicken broth, I use that instead of the water).
5
Bake @ 350 for 2 hours, covered, and then 30 minutes uncovered. I usually add about another 1/2 cup of water after an hour or so. When it's finished, I take a fork & then cut the stomach open to get all the stuffing. I discard the stomach, but a lot of people cut into it & eat. (NOT me!) Enjoy!

About this Recipe

Course/Dish: Pork

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11 Comments

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Michelle Koletar/Mertz Mertzie
Nov 29, 2013
I agree with the smell! Takes me back to my Grandma's house. It's one of those "don't knock it until you try it" dishes. Enjoy, Patricia!
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patricia taylor blackvelvet65
Nov 28, 2013
I love this ....I make it a couple times a year. I got one in the oven today (it is Thanksgiving). The smell of it is awesome!
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Bonnie Beck sailboat
Sep 16, 2012
Michelle...there are two ways of making it. One is to cook it into almost a jelly (I am not crazy about it that way). The other is to boil it with salted water and a sliced onion it till you can pierce it with a fork. Drain and pat dry. Fry in butter till brown, salt and pepper. Serve with malt Vingar.

When we buy Tripe...we look for the honey combed type and pure white. It's usually already cut into large pieces.
user
Michelle Koletar/Mertz Mertzie
Sep 16, 2012
Oh, that's so interesting, Bonnie! I had no idea there were other ethnic versions of it! What all did you put in the English version?
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Bonnie Beck sailboat
Sep 16, 2012
When I was a kid my made the English way with Malt vinegar. The Mexican's make Mundo. It's delicious. When we buy it at the market it's called, Triple here.