Chieko Thompson | Chicago Reader

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Re: “Abraham Conlon of Fat Rice shows the "right way" and "wrong way" to cook a porcine reproductive organ

I forgot to mention that you'll find ovaries and fallopian tubes attached to the uteri. Those are quite good. I used every single bit of the uteri. None was wasted!

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Posted by Chieko Thompson on 01/14/2015 at 10:40 PM

Re: “Abraham Conlon of Fat Rice shows the "right way" and "wrong way" to cook a porcine reproductive organ

Mine didn't smell at all except when I took it out of the package. It was deliciously tender when finished. I soaked the uteri in salt water overnight. Next day, rinsed well in cold water. Added some vinegar and let sit about 10 minutes. Rinsed well again. Then I marinated the cut-up uteri for about 20 minutes and put everything in the pressure cooker. Came out perfect and tender with no odor at all. At this point it can be used in a number of ways such as stir-fry, tacos, in a salad, etc. I just ate it the way it came out of the pressure cooker with rice and roasted veggies. Definitely has a pork flavor but milder than a pork chop with a taste of its own that I can't describe. Heavier ingredients would have overpowered the delicately flavored uteri. I did use the fat. I even put in some pieces that seemed as if they would be tough while I was cutting the uteri and they came out fork tender. I was very pleased and will make pork uteri again. This is way better than honey-comb tripe! Thanks for sharing your experience and recipes! Btw, it just hit me...the flavor I couldn't describe is sort of like a cross between turkey and duck. Interesting.

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Posted by Chieko Thompson on 01/14/2015 at 10:30 PM

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