To clean pig’s stomach, trim off excess fat on the outer layer, then turn it inside out. Wash off the slime completely. Mix half cup of tapioca flour with ¼ cup salt or thick asam jawa juice. Rub it vigorously on the slimy pig’s stomach. Wash and rub until there is no slimy effect. Wash under running tap water until it is completely clean.
Heat a clean wok over medium-heat, then place the pig’s stomach over. It will start to sizzle in the wok. Turn over and allow to sizzle for at least 5–6 minutes. Remove and trim off excess fat and sticky membrane. Wash again when it is ready for use.
Here’s a recipe for pig’s stomach and meat soup.
1 pig’s stomach, cleaned
1 Tbsp white peppercorns
15g tong kwai
300g pork ribs
5 chicken feet, cleaned and tips chopped off
2 litres water
Salt to taste
Crush peppercorns briefly, stuff into pig’s stomach, together with tong kwai. Wash chicken feet and pork ribs. Blanch pork ribs in boiling water for 2–3 minutes. Remove and set aside.
Boil water, add pig’s stomach and bring to a boil again. Reduce the heat and simmer until pig’s stomach is tender. Remove pig’s stomach and cut into slices.
To the remaining soup, add pork ribs and chicken feet and bring to a boil for 30 minutes or until meat is tender. Add pig’s stomach to the soup and boil for another 10-15 minutes. Add salt to taste. Serve immediately.