Eat Pig Tripe and Motsuni, Japanese Tripe Stew Overseas


I want to eat what I want overseas without holding back! This time, I challenged myself to process small & large intestines of pork in order to eat Motsuni, Japanese tripe stewe overseas.


Gialla End

It’s been a while since I’ve had a craving for tripe, so I went to a Middle Eastern market. I had bought gialla here before and managed to make a delicious tomato stew while making the whole house smell like crayons. So I thought it might be possible to make it Japanese style Motsuni.
Beef 4th Stomach Abomasum, Prepared for Stew
When preparing abomasum, it is not wise to boil it from the beginning. Soaking abomasum in milk and boiling it with celery is an easy way.
Beef Stomach Abomasum, Stewed in Tomatoes
Well prepared abomasum is stewed in tomato sauce with aromatic vegetables. They don't have odor. Enjoy the texture and the taste!

However, when I arrived at the Middle Eastern market, there was no Gialla. It had been sold out. Indeed, considering its strong smell and the time and effort required to process it, I don’t think it will become a very popular product. I also looked at other Middle Eastern markets, but they were not selling it.

Trying a New Kind of Tripe

Still, I’ve decided to eat motsuni. I can’t change the menu for tonight. I went to the Asian market and looked for some kind of tripe, and there it was. Small intestine and large intestine of a pig.

The reddish one on the right is the small intestine and the whitish one on the left is the large intestine. I wondered if the small intestine was for sausages. But it was an Asian market, so it was probably okay. One kilogram of small intestine cost 13 euros. I didn’t know it was such a high-class product…

Remove the Odor of Lararge Intestine!

After returning home, I immediately started to process the tripe. I started with the large intestine, which seemed easy. When I opened the package, it stunk! Not as bad as the previous Gialla, but the unique smell of tripe is quite strong.

If you look at Japanese recipes, it says to boil it several times with ginger and herbs to get rid of the smell. But I learned this from Giala: if you cook them as they are, the whole house will smell.

So, I quickly rinsed it in water. What I noticed was that the large intestine was still in the tube. As I learned in Gialla, inside smells especially bad. So I cut it with scissors to make a sheet. I also tried cutting it into small rounds, but I found it easiest to boil it into a sheet and then cut it into small pieces.

If you look closely at the inside, you can see some fine dirt on it. Thinking that this is going to be a very long battle, I persistently rinse them in water until the water runs clear.

After that, I had to soak it in milk. This is another method I learned from Gialla. Pour the milk until it is covered, and leave it for 30 minutes.

Small Intestine is Not Stinky, BUT…

While the large intestine is being prepared, I treated the small intestine. When I took it out of the bag, it was surprisingly not stinky. There is almost no unpleasant smell.

But the hard part starts here. The small intestine is long and thin, and it is cleaned and packed in the bag. So, as with the large intestine, I use scissors to open the tube and make it into a sheet. The large intestine has thick walls, so it took a lot of strength to cut it. The small intestine, on the other hand, is quite soft and can be easily cut by simply pressing the scissors against it.

The thickness of the wall affects not only the ease of cutting, but also the hardness of the tripe. This means that the large intestine can keep its shape well, so it is easy to clean the inside of it after cleaning. Only the large intestine is frozen and sold. The small intestine, on the other hand, is very soft. So it is difficult to clean the inside of the small intestine after washing. It means, when you cut it with scissors, whatever is left inside comes out. I don’t want to write it anymonre. The small intestine, although it doesn’t smell, is mentally tough.

Just for the record, the sludge that came out was the same in every part. In other words, it must be something after being washed properly. In hindsight, I should have washed the inside of the small intestine with water before cutting it open, but it was a good experience. I WILLwash it well next time.

After rinsing the small intestine thoroughly, I soaked it in milk for 30 minutes just to be sure.

At this point, I was quite excited about the large intestine, as it smelled but looked similar to cow’s white meat. I had no expectations for the small intestine, as it was flimsy, thin, and mentally damaged.

Big Change After Preboiling

Both the large and the small intestine are carefully washed with water after the smell is removed with milk. Although the smell of the large intestine was removed, it still smelled quite bad. In contrast, the small intestine does not smell at all anymore. I guess there is a difference in the processing company, but I’m sure that’s just the way the body works.

Then, boil the tripe into the water. After about 10 minutes of boiling, I threw the water away and checked the condition of the tripe.

The large intestine feels like a familiar tripe. However, the fine dusts are inside. This dust was especially common in the thin part of the large intestine. So, I removed the folds from the inside. As I reached the thicker part of the large intestine, I could not see this inner dust and the folds were not easily plucked off, so I left the thick part as it was. At this point, I cut them into bite-sized pieces. I put them in hot water with ginger again and boiled them slowly.

The small intestine, which I didn’t expect at all, turned out to be somewhat tasty after boiling. It looks a lot like Kote-cchan, Japanese ready cooked tripe.

Kotte-chan is cow’s small intestine, so it makes sense that they are similar. It has no smell and looks perfect, so I have high expectations. I cut it into bite-sized pieces and boiled it again with ginger just to be sure.

By the way, Juhani came home at this point. The first thing he said was, “It stinks!”. I didn’t notice it because my nose was dull, but it seemed that the whole house smelled.

The Yield is Quite Small

Now, the large intestine and small intestine were prepped. How much did they yield?

  • Large intestine: 500g at the time of purchase -> 150g after preparation
  • Small intestine: 900g at the time of purchase -> 200g after preparation.

Well, it’s surprisingly small. That’s a lot of time and effort! But when you are trying to eat Japanese food overseas, it is inevitable that it takes time and effort.

You Can Eat Motsuni Overseas

Yes, both were soooo delicious.

I think it is inevitable that when you are abroad, it takes a lot of time and effort to do Japanese this and that. However, in the coming cold season, I can eat motsuni! I think there is a big difference between having the possibility of eating motsuni and not having it.

Even in foreign countries, if you do the proper preparation, , you can eat motsuni with the small and large intestines of pigs!

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