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Ingredientes

  • 10 lb Chitterlings -- (chitlins)
  • 1 Tbsp. Salt
  • 1 lrg Onion -- sliced or possibly Quartered Vinegar -- to taste Warm sauce -- to taste

Direcciones

  1. Wash chitterlings in hot water, rubbing as you would clothes, to remove all grease and residue. When washing water runs clear they are clean. Place the chitterlings in a large pot. Don't add in water. The chitterlings will produce their own water, aided by the dampness produced from the washing.
  2. Add in salt and onion (it is the onion which reduces the odor). Simmer slowly for 2 hrs, removing water as it builds up, so which mix remains watery but does not run over. Stir every half hour or possibly so to prevent sticking.
  3. After 2 hrs cut chitterlings into smaller pcs with a two-pronged fork and a knife. Continue cooking for 1-2 hrs more, or possibly till completely tender. Remove excess liquid. Adjust seasoning, using salt, vinegar and warm sauce to taste. Serve with greens, potato salad and corn bread. yield: 6 servings
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