This blog post is on pig intestines cleaning and preparing. If you find the idea of touching or smelling intestines revolting as some do just don’t read this post. If you like eating sausages guess where some of the casing comes from. For some who would like to eat this kind of offal read on. Especially pig intestines need to be cleaned properly first before consuming. The butchers do clean the intestines but there is still lingering bits and smell about. However, don’t let this put you off. Follow a few steps the smell will reduce dramatically. It will not completely remove the smell though.
The spices used for the next step in cooking will reduce the smell further. That’s is why some recipes call for some strong spice. Pig intestines are seen in French cuisines as well as Chinese. I remember having a dish called saucisson while in France. It was a fried intestine encase in layers of intestines. Just be aware that the smell of preparing after boiling might linger in the kitchen after boiling. The smell will go away after some anti-odor spray like Neutradol.
Pig intestines cleaning and preparing
Pig intestines contain a lot of water so don’t be surprised that by the end of the preparation process there isn’t much left. time is needed for this cleaning and preparing process. It is much better to do in big batches than small batches. As the ones that are not going to the pot can be frozen. Most of the time it is sold frozen in shops. Leave to thaw to room temperature. soak in tap water.
Turn the intestines inside out and peel off the inner coating of the intestines. By removing this coating will reduce a lot of the smell. There might not be much left but is a sure way to cut down the smell. If you can tolerate the smell just scrub it down as much as you instead. Some soak the intestines at this stage in vinegar and salt. It is not that necessary in my personal opinion.
Then boil it in some onion, garlic, ginger, carrot, and celery. Like broth, it will semi cook the intestines. this broth will be thrown away. Then let the intestines cool down. It is ready to cook into pig intestines dishes like deep-fried intestines with dried chilies and Szechuan peppercorns a great way to counteract the smell. Otherwise, some do slow cook with strong spices into a mixture of different stews or cook in congee or deep-fried added to congee. If it is too much cooking to do in one day then just freeze it for later use. It can be kept in the freezer for up to 6 months.