As a follow up to yesterday‚Äôs post, "Rare breed pigs become rare breed pork", I found this old recipe, which is a traditional Cornish recipe and certainly dates from the days when every part of an animal would have been eaten.
I love the names of these old recipes and this one is no exception ‚Äì Muggety pie.
Intestines of a pig
2 large onions, sliced
salt and pepper to season
Take the pig intestines and wash thoroughly. Cut them up and place in the bottom of a pie dish with the onions, salt and pepper. Cover the top of the pie dish with a pastry lid and bake for about an hour.
Who‚Äôs brave enough to try it out and let us know what it tastes like?
When we lived in Cornwall one of our neighbours was often to be found cooking tripe or chitterlings, the latter being entrails (normally pigs). I suspect there are probably lots of local dialect names for parts of pig (and other animals) and I would be interested to hear about them.
In addition if anyone knows of any traditional recipes for pork it would be great to post these on the blog.