Читать книгу The Taste of Britain - Hugh Fearnley-Whittingstall - Страница 245

Pigs’ small intestines are prepared by turning them inside out and cleaning; they are cut into short lengths or plaited. The chitterlings may be soaked in brine overnight if desired. They are cooked in boiling salted water for about 30 minutes. As they give off a pungent smell in the cooking, some butchers now prefer to enclose them in vacuum bags before putting them into the water. After this they are ready for sale. Some manufacturers pressed chitterlings and maw in a mould to cool, the liquor forming a jelly around them. This is sliced and vacuum-packed for sale.