STUFFED PIG'S STOMACH, ITALIAN-STYLE?

SERVES 6 to 8

If you are Italian, you probably never heard of this. If you are PA Dutch, you probably think I have lost my mind. But I made a promise to myself years ago that I would try this after an Italian friend made the suggestion. Well, it is out of this world and I am certain any Italian would love it. As for the PA Dutch, they probably would still prefer the traditional version. I love both.

INGREDIENTS

1 large pig stomach, well cleaned of all fat

2 pounds Italian link sausage, cut into 1/2-inch thick slices (can use mild, hot, or a combination)

6 medium potatoes, cut into 1/2-inch cubes

2 small onions, chopped

1 small green pepper, chopped

4 large cloves garlic, minced

1 teaspoon dried marjoram leaves

1 teaspoon fennel seed, crush slightly

1 teaspoon dried thyme leaves

1 tablespoon dried parsley leaves

Salt and pepper to taste

Olive oil

1 cup dry red wine

1/2 cup water

Freshly grated Parmesan cheese (optional garnish)

Tomato Sauce:

2 tablespoons olive oil
1 small onion, finely chopped
1 small carrot, finely diced
4 large cloves garlic, minced
3 cans (14.5 ounces each) whole tomatoes, crushed with juices
1/2 teaspoon dried thyme leaves
1 teaspoon dried marjoram leaves
1 tablespoon dried parsley
Salt and pepper to taste

Preheat oven to 350° F. Use a needle and butcher's twine to sew any small openings in the stomach shut, leaving just the wide opening as is. Mix together the sausage, potatoes, onions, green peppers, garlic, thyme, marjoram, parsley, salt and pepper. Stuff into the stomach, being careful not to rip it. (The stomach is very elastic and stretches much more than you would expect.) Sew up the opening. Rub all over with olive oil, salt and pepper. Place in a small roasting pan and roast until the potatoes feel tender when pierced with a fork or skewer, about 2 hours. Baste every 20 minutes with water, then pan juices.

Meanwhile, make the tomato sauce. Heat a medium saucepan over medium-high heat. Add the onions and carrots; sauté until softened. Add the garlic; sauté another minute. Add the tomatoes and remaining ingredients. Bring to a boil; reduce to medium-low, cover and simmer, stirring occasionally, until tomatoes have broken down, about 20 minutes.

When roast is done, remove to a cutting board and let rest 10 minutes. To finish the sauce, pour off the fat in the roasting pan. Place on a burner over medium-high heat. Add the wine and water; stir, scraping up all the browned bits, until reduced, about 3 minutes. Add the tomato sauce and cook just until well heated and combined. Sprinkle with some chopped fresh parsley if desired. Remove the twine from the roast. Slice into 1-inch thick slices. Serve, topping with some of the sauce and optional cheese.

Note: Leftover slices are very good topped with sauce and cheese, and reheated in the microwave.

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