Pig stomach stuffed with sausage and cabbage or slow-cooked plain; Mid-Atlantic and Eastern NC Black tradition of using every part.
Less famous than chitlins but from the same tradition. Philadelphia's Black community kept this alive as a Thanksgiving and holiday dish. In Eastern NC it was a hog-butchering-day staple.
Rich in collagen and gelatin from slow cooking. Good protein source. High in saturated fat depending on stuffing. A legitimate nutritional food when prepared with fresh vegetables.
Clean thoroughly — scrub with salt and rinse repeatedly. Stuff with a mixture of pork sausage, diced potatoes, cabbage, and onion. Sew or pin closed. Roast low and slow at 325°F for 3–4 hours until the stomach is tender and the stuffing is cooked through.
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