INGREDIENTS

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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