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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Turn it inside out, scrub vigorously with coarse salt and vinegar or lime juice, then rinse thoroughly under cold water until the slime is gone.
It is a tough muscle and usually requires 1.5 to 3 hours of simmering or braising to become tender.
Yes, it freezes well. Wrap it tightly in plastic wrap and place in a freezer bag for up to 4 months.
It is commonly referred to as 'buche' and is often fried or braised for tacos.
Technically, tripe refers to the stomach of ruminants like cows, but pork stomach is often colloquially called 'hog maw' or 'pork tripe'.
It is high in protein and B vitamins, though it is also relatively high in cholesterol.
Fresh pork stomach should be off-white or pale pink, firm to the touch, and have a mild, clean smell, not a pungent or sour odor.
Common dishes include Chinese braised hog maw, Pennsylvania Dutch stuffed hog maw, and Mexican buche tacos.
Yes, it is recommended to trim any excess external fat before cleaning and cooking for a better texture.
raw pork stomach is a versatile ingredient found in cuisines around the world. With 158 calories per 100g and 17.2 grams of protein, it's a nutritious addition to many dishes.
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