If your chef chooses to cook the stomach-lining of farm animals, he needs to rinse it thoroughly under water, then boil it and then simmer it again for a few hours before it is further soaked into fresh water and refrigerated before being actually cooked. But that is not all. Next day, the stomach lining is scrubbed with salt until it is squeaky clean. No need to mention, this is a pain-in-the-ass job.
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