Goose Intestine Recipe

Inspect and trim

Visually inspect the goose intestines. Trim away any attached fat, connective tissue, or discolored sections with a sharp knife. Cut intestines into 3–4 inch lengths for easier handling and even cooking.

Initial rinse and salt scrub

Place the cut intestines in a large bowl. Add 2 tablespoons of coarse salt and rub the salt thoroughly over and inside the intestine pieces for 2–3 minutes to help remove surface impurities and sliminess. Rinse under cold running water until water runs clear.

Acid soak

In the bowl, combine 8 cups water and 2 tablespoons apple cider vinegar. Submerge the intestines and let them soak for 20 minutes to further deodorize. After soaking, rinse well under cold running water.

Prepare braising liquid

In a medium bowl or measuring cup, combine 2 cups chicken or vegetable stock, 1 cup dry white wine, 2 tablespoons soy sauce, and 1 tablespoon brown sugar. Stir until the sugar dissolves. Set aside.

Parboil

Bring a large pot of water to a rolling boil. Add the cleaned intestines and blanch for 3 minutes to firm them and remove residual impurities. Drain and discard the blanching water; rinse the intestines under warm water.

Braise

In a large saucepan or deep skillet, add the parboiled intestines, the prepared braising liquid, and the aromatics (garlic, ginger, shallot, bay leaves, peppercorns, star anise). Bring to a gentle simmer, reduce heat to low, cover, and braise for 45–60 minutes, or until intestines are tender but still have some bite. Stir occasionally and skim any foam that rises.

Reduce sauce

When the intestines are tender, remove them from the braising liquid and keep warm. Increase heat and reduce the braising liquid by simmering it briskly until it thickens slightly (about 6–8 minutes). Taste and adjust seasoning with additional soy sauce or a pinch of salt if needed.

During braising, the aromatics will infuse the intestines. Ensure the garlic, ginger, shallot, bay leaves, peppercorns, and star anise are fully submerged in the liquid so their flavors concentrate. Remove and discard bay leaves, star anise, and whole peppercorns before finishing.

Sear (optional for texture)

For a slightly crisp exterior, heat 2 teaspoons of unsalted butter in a skillet over medium-high heat. Add the braised intestines in a single layer and sear 1–2 minutes per side until lightly browned. Do not overcook; you only want a bit of color and texture.

Finish and dress

Toss the sliced/seared intestines with a tablespoon of the reduced braising sauce and the chopped parsley. Season to taste with sea salt and freshly ground black pepper. Squeeze lemon over the dish just before serving.

Serve

Arrange the intestines on a warm plate and spoon any remaining reduced sauce over them. Serve immediately with lemon wedges on the side.