| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 1 | lb | Hog maws, pig stomach |
| 1 | lb | Chitterlings, hog |
| intestines also called | ||
| "chitlins" | ||
| 1 1/2 | qt | Water |
| 1/2 | t | Salt |
| 1/2 | t | Pepper |
| Red pepper flakes to taste | ||
| Hot sauce | ||
| 1 | Collard greens | |
| 1 | Ham hock, split | |
| Water |
INSTRUCTIONS
http://www.foodtv.com/midatl/reclist.htm This dish is basic to soul cooking. A pot of mixed greens is usually served alongside. Cut off excess fat from maws. Rinse and put into a stockpot with 1 1/2 quarts water. Bring to a boil and add salt, pepper and pepper flakes. Reduce heat and simmer for approximately 1 hour. Rinse chitterlings and add to stockpot. Cook another 1 1/2 hours, or until tender. Remove maws and cut into pieces. Return to pot and simmer an additional 45 minutes. (To thicken sauce add a little flour to pot and stir to dissolve. If desired add a splash of hot sauce.) While hog maws and chitterlings are cooking, prepare collard greens. Remove stems, cut into small pieces and wash in warm water. Allow to soak 15 minutes. Wash again. Place ham hock in water to cover and bring to a boil. Reduce heat and cook slowly for about 1 hour. Add washed greens to pot and cook about 50 minutes or until tender. Serves 4-6. Accompaniment: A side dish of cornmeal bacon dumplings. Posted to recipelu-digest by LSHW <shusky@erols.com> on Feb 19, 1998
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