| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
Meats, Ethnic, Vegetables, Breads, Muffins & r |
1 |
Servings |
INGREDIENTS
| 10 |
lb |
Chitterlings — (chitlins) |
| 1 |
tb |
Salt |
| 1 |
lg |
Onion — sliced or |
|
|
Quartered |
|
|
Vinegar — to taste |
|
|
Hot sauce — to taste |
INSTRUCTIONS
Wash chitterlings in warm 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. Do not add water. The chitterlings will
produce their own water, aided by the dampness produced from the washing.
Add salt and onion (it is the onion that reduces the odor). Simmer slowly
for 2 hours, removing water as it builds up, so that mixture remains watery
but does not run over. Stir every half hour or so to prevent sticking.
After 2 hours cut chitterlings into smaller pieces with a two-pronged fork
and a knife. Continue cooking for 1-2 hours more, or until completely
tender. Remove excess liquid. Adjust seasoning, using salt, vinegar and hot
sauce to taste. Serve with greens, potato salad and corn bread. yield: 6
servings
Recipe By : Supersew
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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