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Umholtz's Pigs Stomach(stuffed)

List of Ingredients




Pigs Stomach(stuffed)
You just couldn't resist checking this out, could you? Well this one has been in the Umholtz family since Methuselah was a pup or at least since my grandmother Flora Wolfgang. This is definitely not a recipe for the squeamish or fat and cholesterol watchers. You're gonna love this.! Everything in parentheses I added to the original instructions to make it a bit clearer, I hope.

First get a pigs stomach(go see your butcher)
Soak it overnight in salt water(in the fridge)
Wash it(no soap)
The fatty side should be the inside.
To stuff it you will need:
Cubed potatoes(1/2 in. cubes, peeled, about 4-5 potatoes depending on the size of the stomach(the pig's, not yours) and the size of the potatoes.
Spare ribs, cut up( individual spare ribs, country style, keep them short about 3 in.)
Sausage( we're talkin' country sausage in the casing here, not those puny little breakfast links. Cut it into pieces about 2.5 in.)
Onions( 2-3 should do it, diced. See potatoes above)
Parsley(you judge)
Celery(hack up a few stalks)
Mix everything in a bowl(except the stomach) add salt and pepper. Stuff it all in the stomach(the pig's, not yours). Go ahead pack it in, the stomach(the pig's and yours)will stretch. Use the sausage to block any holes and turkey skewers to close the stomach(definitely the pig's!)when you're done. Put it in a baking pan, add water(an inch or so)and cover. Bake at 350° for 1.5 to 2 hrs. Enjoy.



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