Virginia Tadrzynski wrote:
> "ChattyCathy" > wrote in message
> ...
>> Virginia Tadrzynski wrote:
>>
>> http://www.guardian.co.uk/uk/2010/ja...n-lifted-burns
>>
>> So would you smuggle it in, or what?
>> --
>> Cheers
>> Chatty Cathy
>
> Haven't had it to make a determination on whether I think it's worth the
> risk. Friend in the Pick-a-Nose (Pocono Mtns) went to a Robby Burns dinner
> and they had one they made themselves, so if I 'really, really, really'
> wanted one, I could possibly persuade said friend to 'hook me up' with the
> necessary innards.
>
> You ought to ask who has eaten and likes 'Hog Maw'....Pennsylvania Dutch
> dish, same sort of deal, using the pig stomach and stuffing it with all
> sorts of various and sundry other fillers and parts.
> -ginny


I've eaten Hog Maw afew times, but most of the Amish and Mennonite who
make it just call it "Stuffed Pig Stomach."

Quality can vary greatly depending on who is doing the cooking, but most
are stuffed with the basics - sausage, potatoes, onions and maybe
cabbage. I don't recall any that had any other vegetables in it. It
isn't great eating, more a tradition. I wouldn't order it as a main
dish, but I tried it a few times when it was offered on a buffet.

George L