Stewed Pork Intestine

Ingredients

• 1 pound cleaned pork intestine
• 1/4 cup distilled vinegar
• About 1 quart chicken stock, optional
• 1 medium onion, peeled and split in half
• 1 medium carrot, peeled and roughly chopped
• 2 stalks celery, roughly chopped
• 2 bay leaves
• 12 peppercorns
• Kosher salt

Directions

1. Rinse the intestine through several rounds of cold water. Place the bung in 1 quart water combined with the vinegar to soak. While it sits, bring a large pot of water to a boil.
2. Put the intestine into the boiling water and cook for 10 minutes. Drain it, then place it back in the pot and pour in enough stock, or cold water, to cover. Add the onions, carrot, celery, bay leaves, and peppercorns, and season generously with salt.
3. Bring the pot to a boil over high heat, then lower the heat so it simmers steadily. Cook until the intestines are tender, 1 1/2 to 2 hours. Allow them to cool in the pot until they can be handled comfortably, then lift them out and drain.
4. Cut the intestine on the bias into about 1/3-inch thick slices. Serve them as they are in noodle soups. For a crisped version, warm a large heavy skillet over medium high heat. Add 1 tablespoon vegetable oil and heat it until it shimmers. Add the sliced intestine and cook until the pieces are lightly browned and crisp on both sides, about 1 minute. Salt to taste, then serve in tacos or on its own with a squeeze of lime.