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The first thing Mary told me she ate was something called âhog maw.â âUmmmâ¦.hog what?â I said to Mary. According to Wikipedia: âHog maw is made from a cleaned pigâs stomach, traditionally stuffed with cubed potatoes, sausage, cabbage, onions, and spices. Hog maw is traditionally boiled in a large pot covered in water, not unlike Scottish haggis, but hog maw can also be baked or broiled until browned or split, then it is drizzled with butter before serving. It is usually served either hot on a platter cut into slices or cold as a sandwich.
Good question. Hog maws are the linings of a pigs stomach. I often include hog maws in my chitlin / chitterlings dish for more meat. Since hog maws are relatively fat free when compared to chitterlings (pig intestines) all you have to do is pull away any excess fat that you might see and be sure to give them a good washing before cooking. More advise would be to cut them into bit site pieces. Again, in my family we normal eat hog maws with chitterlings.