|Raw Pig Stomach: Ready for Cleaning|
Like many organ meats, the stomach's texture is the most defining characteristic. It's very firm and chewy; I see now why some people slice the stomach to ribbons and use it as noodles. The top part that was browned and roasted has a pleasantly chewy texture. It's hard to describe, but think of it this way: have you picked at the meat on the lower legs of the Thanksgiving turkey? It's firm, chewy, and almost seems to splinter apart into little fibers of well-roasted meat. That's what this was like. I'd make this again, although I might make a more substantial stuffing next time, perhaps with ground pork, potatoes, and leeks.