I'd seen this dish on menus a couple of times and been told that the fiery heat of white pepper was the perfect accompanied to the the sweet, porky goodness of a pig's stomach. A cut that ranks as one of my favourites. I was told this was a fine meal to consume when you'd had too many but still needed to drive home (not that I condone such activity), the pepper induced sweats helping to rid your body of the alcohol before you set off.
When I first had it I thought it worked well but the family with me said it was nowhere near peppery enough, which was strange as it was propebly the strongest pepper flavouring I'd ever had in a dish. It wasn't until I had it a second time that I realised just how much white pepper one can put in a soup, and how the story of drinking it before drink driving may actually work. At first it was as if you were at school again and one of your friends had stung you with the unscrewed pepper lid trick - surely this much pepper couldn't have been put in on purpose? The nose ran, the eyes watered, the throat stung... The heat is so different to chili heat too, an almost throbbing heat. Once the taste buds got used to it though - or they died, not sure which - it became quite pleasant: clearing the passages, bringing on a cooling sweat and actually tasting pretty good.
I doubt I'd try it at home, mainly becasue I find stomach something I like to eat but don't particularly like to handle, but it's worth checking out on a menu, whether or not you're over the limit.