2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Until no more than five years ago, at least one pig was kept in each village house, and in some urban ones. This is not the case today and domestic animals are declining more and more.
But there are still families for which it is traditional to raise a piglet. It is an animal from which absolutely nothing is thrown away. Even internal organs such as intestines, stomach, etc. are used.
Everyone knows that these organs have a specific odor, but it is very easy to remove. For example, when the intestines are removed from the pig, the butchers themselves clean and wash them of all other things in them. Then the work of the hostess begins.
She should wash them very well with lukewarm to warm water and stuff them with fine salt, being careful not to tear them. Then he passed them again with warm water. With the help of the fork handle, the intestines are turned over and the inner part becomes outer (they are strung on the handle and pulled back).
Then the procedure with warm water and salt is repeated. After washing the intestines are placed in a bucket and filled with cold water. Peel 6-7 large onions, cut into four and put in the intestines. So they stay 24 hours in a cool place.
Then pour the water and discard the onion. Fill the intestines again with water and chop the onion. The more onions, the better, because it is he who draws the unpleasant odor.
This procedure is done for three days and only then the intestines are fit for consumption. Before we start using them, wash them with lukewarm water. If by chance there is still some odor left, the water and onion are changed again.
This is the principle of eliminating any unpleasant odor from the intestines, stomach, abdomen and any other internal organs of a pig, calf or lamb. A method known to our grandmothers, but already forgotten by young chefs.
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