Scrubbing the Stomach

1. Rinse the pork stomach for a couple minutes under cool running water, using the friction from rubbing your fingers over it to clean it.

2. Lay the pork stomach on the work surface, then sprinkle kosher salt and squeeze lemon juice on it. Scrub the stomach by folding it in half and vigorously rubbing it together to work the salt and lemon juice into it. Rinse and repeat on the other side.

3. Smell the pork stomach for any "off" odor. Expect a bit of gaminess, but it should smell clean overall. If not, scrub it again with lemon juice and salt and rinse.

4. Bring a stockpot of water to a boil and add the buche. Blanch the pork stomach for 5 minutes, skimming the froth from the surface of the water as needed.

5. Remove the stomach and rinse again. Slice the stomach into 1/4-inch slices.

Searing and Stewing the Stomach

1. Heat a few tablespoons of oil in a saucepan or pot over medium-high heat for a few minutes and add chopped aromatic ingredients. Garlic, onions and peppers -- basically anything pungent and bold -- works well with buche.

2. Saute the aromatics until softened and add the sliced buche. Season the buche aggressively with herbs and spices to mask any gamey taste.

3. Sear the buche until golden brown and crisp, about 3 or 4 minutes. Pour enough stock in the pan to cover the stomach by about 4 or 5 inches and add a can of stew tomatoes for acidity. Bring the buche to a simmer.

4. Simmer the stomach until tender, about 4 to 5 hours, checking the stock every hour or so and add water as needed to keep it covered by about an inch at all times.

5. Serve the buche as a soup if desired. If you want to make tacos de buche, continue simmering until the liquid has the consistency of a thick sauce. Add chopped coriander and serve the buche with tortillas, sides and condiments.