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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.
Cabbage and potatoes are ingredients used to stuff hog maws. Hog maws -- the stomach linings of pigs -- are often called chitterlings or chitlins. In soul food and Southern cooking, hog maws are a New Yearâs Day tradition. Other cultures have their own traditional recipes for hog maws. The Pennsylvania Dutch have a traditional recipe that involves roasting a stuffed hog maw with ingredients that provide an entire meal.