Here is how you cook a pig’s uterus. First, visit your local abattoir’s Vietnamese section, where they will happily take requests for ‘special offal’ – which includes intestines, gall bladders, warm blood and reproductive organs. Sows’ uteri come blanched, with a similar colour and texture to tripe: creamy and soft but with a cartilagey bite. Braise them in pork stock, along with smoked ham bones, onions, garlic and wine. Simmer on low heat for two-and-a-half hours, add peas and butter, and serve with jus. The uteri should now have the texture of squid, with a slight crunch.
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