Hog maw, or pig tripe, refers to the edible lining of a pig's stomach, commonly used in various cuisines around the world. It is typically cleaned, boiled, and prepared in a variety of dishes, including soups, stews, and sausages.
In American, African-American cuisine,
Chinese, Pennsylvania Dutch, Mexican, Portuguese and Italian cuisines, it is often combined with spices and slow-cooked to tenderize its chewy texture.