One very important part of the process when cooking pig stomach is to thoroughly wash it before it is cooked in any way. Pig stomach has a strong odor, but if you wash it down in a combination of water and white vinegar, the odor will calm and you can continue with the process. Use about 3 tablespoons of vinegar in a large bowl of cold water and rub the pig stomach against itself like you would if you were hand-washing a shirt. Rinse it off and repeat the scrubbing process again before you get to cooking.

After the stomach is washed, it's time to boil it for an extended period of time to let it soften up. Cover the stomach or stomachs with water in a large pot and let it simmer away for two to four hours. Poke the stomach with a fork after a couple of hours to see if you can poke all the way through. Whenever you can, the boiling step is complete. You might have to add more water during the boiling time to prevent the water from boiling away.

After the pig stomach is cleaned and softened by the boiling process, it is ready for handling and cutting into small bite-size pieces for sautéing. From there, heat up your pan or wok with vegetable oil and add the pieces of pig stomach along with the other ingredients for your dish. It will take roughly two to three minutes to sauté the pig stomach, so keep that in mind if you are also sautéing vegetables or stir-frying it with rice or noodles.

Pig stomach also works in the oven as a wrapper of sorts for other ingredients. After the stomach has been washed and patted dry, mix together a variety of chopped vegetables, such as peppers, onions and celery, then add raw sausage meat or raw ground pork or beef, and stuff the stomach with the mixture. Set the stuffed pig stomach in a baking dish or Dutch oven and add some water to the dish. Bake it for up to two hours at 350 F. The stomach will add flavor to the stuffing inside, but you don't have to eat it if you don't want to.