Picked up a pound of pig stomach on sunday. I got it prepared thinking that they just meant cleaned. I’d never actually cooked it myself because I knew you had to clean the shit out of it so I never bothered. Little did I know that when they said prepared they actually meant cooked. Dude pulls the stomach out of a vat that they had a whole bunch of them simmering away all morning in. That made my day a whole lot easier.
Took it home and cut it up, little bit of seasoning and then fried it up in some lard just to get it a little crispy. You could just cut it up and eat it but I like my Buche to half a slight crunch. It does get slightly tougher but it’s worth it.
Put it on some cactus tortillas I’d picked up and topped it with lime soaked onion & cilantro, queso fresco, chicharron molido, and some creama. Really can’t go wrong with these joints