Pork stomach is a favorite dish that many people love. At the end of the year, many families gather to slaughter pigs, so this favorite dish becomes even more popular. Many people enjoy “nhậu” (drinking) with this dish during leisure time. Follow these steps to ensure that the stomach is both delicious and crispy.
Properly clean and remove the odor easily
To prevent the organs from being smelly, use flour and salt to knead and remove the odor. Especially, vinegar, lemon juice, fish sauce, or banana leaf juice can be used to knead the organs. These ingredients will help remove the odor more easily.
When cleaning the stomach, avoid kneading it too much or using water to “squeeze” the tubes, as this will make the stomach too thin, resulting in toughness when boiled and easy to break during the cooking process.
How to boil the stomach to make it white and crispy
– The first thing you need to note is to avoid boiling the stomach and the tripe in cold water. Boil the water first, then add spices and put the stomach in. Boil for another 1-2 minutes, then remove it. Do not boil for too long, as it will become tough and dry.
– Prepare a bowl of ice water right next to it, so when the water boils for 1-2 minutes, immediately remove the stomach and put it in cold water. The sudden temperature drop causes the stomach and tripe to contract, resulting in crispiness.
– If boiling the tripe, repeat the above process 2-3 times, as tripe takes longer to cook than the stomach. Put the tripe in the boiling water, let it boil again, then remove it and soak it in an ice water basin. Then put the tripe back into the boiling water, let it boil again, and remove it. The tripe takes longer to cook, so you need to repeat the process about 3 times for it to be fully cooked.
To make the stomach and tripe crispy, you can use vinegar water in the ice water. The vinegar water helps remove the odor of the stomach and makes it whiter and crispier. However, when using this method, you need to roast the vinegar to reduce the toxicity. Vinegar is an additive that many people use in food processing, such as making jam to make it crispy and last longer. However, improper use of vinegar can cause the body to accumulate aluminum (an element in vinegar), leading to aluminum poisoning.
In your household, you can use lemon juice instead of vinegar to make the stomach and tripe whiter and crispier.
The 3 most important tips for boiling stomach and tripe to make them crispy are:
– Do not knead or squeeze the stomach too much, as it will make it thin and tough after boiling.
– Do not boil from cold water, but boil from boiling water. The stomach and tripe should only be slightly cooked, as overcooking will make them tough and darken.
– After boiling, immediately put them in cold water with diluted lemon juice to keep them white and crispy.
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