Tips for Boiling Pork Stomach Without Odor and Keeping It Crispy

Pork stomach (also known as pork tripe) is a versatile ingredient used in many delicious dishes across Asian cuisines. Among them, boiled pork stomach is one of the simplest yet most popular ways to prepare it. However, to achieve a clean, odor-free, and pleasantly crunchy texture, the cleaning and boiling steps must be done carefully. Below are some tried-and-true tips to help you make perfectly boiled pork stomach at home.

How to Remove the Odor from Pork Stomach

Fresh pork stomach often comes with a slimy texture and a strong, unpleasant smell. If not cleaned thoroughly, these odors will linger even after cooking. Here are some effective methods to clean and deodorize it.

1. Using Lemon and Flour

To clean one pork stomach, you will need one fresh lemon and about four tablespoons of all-purpose flour.
Turn the stomach inside out, sprinkle the flour evenly, and rub it together with thin lemon slices. The acidity of the lemon helps neutralize the smell, while the flour absorbs the slime and impurities. Massage it firmly to ensure the lemon juice seeps into every part.
Rinse the stomach thoroughly under running water several times. Once the surface feels squeaky clean and no longer slippery, the odor should be gone.

2. Using Salt and Vinegar

Salt and vinegar are classic cleaning agents that also help disinfect and remove odors effectively.
Flip the stomach inside out and add three tablespoons of coarse salt with half a bowl of vinegar (you can use rice vinegar, apple cider vinegar, or white vinegar). Rub the mixture vigorously into the stomach for several minutes.
The salt acts as a natural scrub to remove mucus and grime, while the vinegar breaks down odor-causing bacteria. After scrubbing, rinse the stomach well with plenty of clean water.

3. Using Fish Sauce

Another traditional method is to use high-quality, concentrated fish sauce. Pour enough fish sauce to coat the stomach and massage it for a few minutes. The saltiness of the fish sauce helps draw out impurities, while its strong aroma neutralizes the unpleasant smell.
Since fish sauce has a lingering scent, it’s best to wear gloves while handling it to avoid the smell sticking to your hands.

4. Parboiling the Stomach

After cleaning off all the slime, parboil the pork stomach to remove any remaining odor. Bring a pot of water to a boil and blanch the stomach for a few seconds. Then, immediately transfer it to a bowl of cold water with ice.
Flip it inside out again and use a knife to gently scrape off any remaining residue before rinsing it thoroughly several times. This step will ensure the final product is clean, white, and ready for boiling.

The Secret to Perfectly Boiled Pork Stomach

To achieve a tender yet crunchy pork stomach with a mild aroma, follow these simple boiling steps.

1. Prepare the pot:
   Fill a pot with enough water to completely submerge the stomach. Add crushed ginger, lemongrass, and a few peppercorns (or you can use smashed shallots and green onions). These aromatic ingredients help neutralize any lingering smell and enhance the flavor.

2. Boil in two stages:
   Bring the water to a rolling boil before adding the stomach. Use chopsticks to gently push it down so it stays submerged. Let it cook for about 4–5 minutes, then remove it and immediately place it into a bowl of ice-cold water with a few lemon slices. This step helps tighten the meat fibers, making the stomach crispier and whiter.

   Next, bring the pot to a boil again and return the stomach for a second boil lasting 20–30 minutes, depending on its size. When pierced with a chopstick, it should feel firm but still slightly springy.

3. Final rinse and slicing:
   After boiling, soak the stomach in ice water once more to maintain its crisp texture. Once it cools down, drain it and slice into bite-sized pieces. Arrange them neatly on a serving plate.

4. Serving suggestions:
   Boiled pork stomach pairs wonderfully with a dipping sauce made of fish sauce, minced garlic, chili, and lime juice—or with shrimp paste if you prefer a stronger flavor. It’s best enjoyed with blanched scallions and fresh herbs such as mint or basil for balance.

For extra flavor, you can briefly steam the sliced pork stomach before serving, or toss it with a bit of sesame oil and garlic for a fragrant twist.

With these simple but effective tips, your boiled pork stomach will turn out odor-free, tender on the inside, and crispy on the outside—a perfect appetizer or side dish for any meal.