Before I left for Paris I cooked intestines, also called chitterlings. I bought them from pork supplier in the market and they had the mesentery attached. This is a photo of them soaking in cold water. I had read about the mesentery in Jane Grigson's Charcuterie and French Pork Cookery
book but this was the first time I'd ever seen it. I thought it was quite beautiful, like some bizarre a sea creature, so I sent the photo to some friends and they found it horrifying, perhaps I am just odd...... what do you think?The intestines were delicious and quite mild. We ate them in a spicy tomato sauce with chickpeas. I didn't cook up the mesentery as Ms Grigson advises, but I will the next time.
7 comments:
I agree - it does look like a beautiful sea creature.
Do you have to clean the intestines out before cooking, or was that already done for you?
It really does look like some kind of sea creature!
I can't wait to show this to my husband. We bought our first pigs and he will be butchering them in a couple of months. We love your book by the way. : )
Glad to discover there others who think this is beautiful.
The intestines were clean when I bought them - I just had to rinse them and scrape out some of the lining. Next time I'll leave more of the lining in as the flavour was very mild.
I'm sure the after shot is equally as beautiful as the before. I have never been a fan of intestines but I can't wait to prove myself wrong with a delicious recipe.
Paulina S.
http://myrumblingbelly.blogspot.com/
Where can I buy this in Toronto?
At the St Lawrence north farmer's market from Wayne Meats. Often you have to order it in advance.
Post a Comment