Tacos de Buche (Pork Stomach Tacos)

Instructions

1

Rinse the stomachs in cold water. Place the stomachs in a large bowl and add 3 tablespoons of white vinegar. Wash the stomachs in the water and vinegar by vigorously rubbing the folds of the stomachs against one another. Rinse and repeat.
2

In the meantime, bring a pot of water to boil. Place the pre-washed stomachs in the water and boil for 5 minutes, until the water turns white and cloudy and scum rises to the top. Remove the stomachs from the dirty water and rinse them again under cold running water.
3

Let the stomachs cool for a minute or so. Chop the stomach into 1/2-inch squares and place them into a medium soup pot.
4

Add the rest of the ingredients for simmering. Fill the pot with water to completely cover the pieces of stomachs by 2 inches.
5

Simmer for 3 to 4 hours, until the pieces of stomachs are tender. Every half hour or so, monitor the pot to make sure that the water hasn&
6

Strain stomach from liquid and brown in batches in a cast iron skillet with a small amount of oil. Serve with your choice of tortillas and garnishes.
7

Leftovers may be kept in the refrigerator for up to a week and reheated. Freeze for longer storage.