Preparing intestine is pretty similar to how you might make stomach. After an initial soak in water and vinegar, parboil them, then simmer them in water flavored with aromatics. You can take the pan-Asian route and add ginger, soy sauce, rice wine, and star anise to your pot, or stick to some version of aromatics and herbs like this recipe.
As a topping for noodles or filling for tacos, intestines pair well with pickles because the sourness cuts through the richness of the organ. If you use the bung as a topping for noodles, simply cut the stewed pieces into thick slices and eat along with your choice of noodles, broth, and vegetables. If you prefer to eat the intestines in a dry preparation, they can be pan-fried briefly after simmering to achieve a subtly crisp char on the surface.
- 1 pound cleaned pork intestine
- 1/4 cup distilled vinegar
- About 1 quart chicken stock (optional)
- 1 medium onion, peeled and split in half
- 1 medium carrot, peeled and roughly chopped
- 2 stalks celery, roughly chopped
- 2 bay leaves
- 12 peppercorns
- Kosher salt
Wash intestine in several changes of cold water. Soak bung in 1 quart water mixed with vinegar. Meanwhile, bring large pot of water to boil. Add intestine to pot and boil for 10 minutes. Drain intestine.
Return to pot and add stock (or cold water) to cover. Add onions, carrot, celery, bay leaves, and peppercorns. Season liberally with salt. Bring to a boil over high heat and reduce to a simmer. Cook until intestines are tender, 1 1/2 to 2 hours. All to cool in pot until cool enough to handle. Remove from pot and drain.
Slice on bias into slices about 1/3-inch thick. Serve as-is in noodle soups. Alternatively, heat large heavy skillet over medium high heat. Add 1 tablespoon vegetable oil and heat until shimmering. Add sliced intesting and cook until lightly browned and crisp on both sides, about 1 minute. Season to taste with salt. Serve in tacos or eat on its own with a squeeze of lime.