The Chef’s Whisper: Unravel the Secret to Boiling Pig’s Offal Without Bitterness, Achieving a Perfect White Crunch With a Familiar Spice

Mistakes to Avoid When Boiling Pig’s Intestines

• Not choosing the right intestines: Avoid buying intestines that are thin, with yellow liquid inside as they tend to be tough and bitter. Opt for the thicker, first part of the intestine, which is usually crisper and has a whiter liquid inside.

• Boiling intestines in cold water: This is a common mistake that can make the intestines tough. The correct way is to boil water first and then add the intestines.
• Overboiling: Intestines become tough when overboiled. After adding them to the boiling water, quickly remove them once they are just cooked to ensure crispness.
• Letting the intestines cool down naturally: Instead of placing them on a plate to cool, immediately immerse the boiled intestines in cold water (with added ice cubes, if possible) and lemon juice. This will ensure they remain crisp and white.

The Secret to Boiling Tender, White, and Crisp Pig’s Intestines

Discover the secrets to preparing a delicious dish of boiled pig’s intestines for your family to enjoy.

Choosing the Best Intestines

To select the freshest and most delicious intestines, it’s important to find a reliable and reputable source.

Pig’s intestines can often be bitter and tough, especially the thinner, longer sections with yellow liquid and darker color. For the best results, choose the first part of the intestine, which is usually thinner, rounder, and has a pinkish-white color with a milky white liquid inside.

Cleaning the Intestines

For regular pig’s intestines, there’s no need to rub them with salt, ginger, lemon, or alcohol. Simply turn them inside out, remove the fat, and use a mixture of flour and a little salt to rub them thoroughly. Then, rinse them under running water. Finally, scrub them with lemon to remove any remaining impurities, and rinse again.

For small intestines, simply rinse them under running water to remove the inner liquid or gently tug them, and then wash them.

The Right Way to Boil Intestines

Prepare a bowl of cold water with a few drops of lemon juice or some sour alum, bring it to a boil, and then let it cool down.

Boil water and then add the intestines. This step is crucial for achieving the desired texture and taste. Adding them to boiling water will ensure they are cooked just right and remain crisp.

Let the water boil for 2-3 minutes, or until the intestines turn pink, and then remove them and soak them in the prepared cold lemon water. This process ensures the intestines remain crisp and maintain a beautiful white color, without turning dark. Typically, the total cooking time, from adding the intestines to the boiling water to removing them, is around 7-10 minutes, depending on the quantity of ingredients.

For small intestines, boil them for a few minutes, turn off the heat, and then remove them. Immediately place them in a bowl of cold water with sour alum and ice cubes to cool. Once cooled, remove them and cut them into bite-sized pieces.

The key to achieving tender and crisp intestines is to boil them quickly and remove them as soon as they are cooked. Overboiling will make them tough.