Tacos De Buche

Ingredients

• 2 pork stomachs
• 6 tablespoons distilled white vinegar
• For stewing:
• 1 onion, roughly chopped
• 4 garlic cloves, smashed
• 1 tablespoon dried Mexican oregano
• 2 bay leaves
• 2 chilies ancho
• 2 jalapenos
• 3 tablespoons soy sauce or Worcestershire sauce
• 1 teaspoon salt, plus more to taste
• For serving and garnishing:
• Corn tortillas
• Tomatillo sauce
• Salsa verde or salsa roja
• Freshly made salsa
• Finely diced onions and cilantro
• Crema
• Quarters of lime to squeeze over the tacos

Directions

1. Run the stomachs under cold water to rinse them well. Transfer them to a large bowl, pour in 3 tablespoons of white vinegar, and scrub them in the vinegar and water, really working the folds against each other. Rinse, then do the same cleaning process again.
2. While you are doing that, get a pot of water boiling. Add the cleaned stomachs and let them boil for 5 minutes, until the liquid looks milky and cloudy and foam has collected on top. Lift the stomachs out of that water and rinse them once more with cold running water.
3. Give the stomachs a minute or so to cool down. Cut them into 1/4-inch squares, then put the pieces in a medium soup pot.
4. Add the remaining simmering ingredients. Pour in enough water to cover the stomach pieces by 2 inches.
5. Keep everything at a simmer for 3 to 4 hours, until the stomach pieces are tender. Check in every half hour or so to be sure the liquid has not cooked away, and add more water when the pot needs it. Near the end, taste a piece and add salt if it needs more. Since the tacos will get plenty of garnishes, you want the buche boldly seasoned, but not over-salted.
6. Serve with whatever tortillas and garnishes you like. Leftovers can stay in the refrigerator for up to a week and be reheated. For keeping them longer, freeze them.