Name: Pork Chitterlings (Chitlin's)
Ingredients: 20 lb Pork chitterlings; 1 pt Vinegar; 2 lg Onions; chopped; 6 Hot peppers; 1/4 c Salt; Corn meal; Salt and pepper; Oil; Thin pancake batter

CATEGORY	CUISINE	TAG	YIELD
Meats		Meat	6	Servings

INGREDIENTS

20	lb	Pork chitterlings
1	pt	Vinegar
2	lg	Onions; chopped
6		Hot peppers
1/4	c	Salt
		Corn meal
		Salt and pepper
		Oil
		Thin pancake batter

INSTRUCTIONS

In large pot, out in the yard, bring chitterlings, vinegar, onions, peppers
and salt to a boil in lots of water. Simmer 3-1/2 to 4 hours, changing
water 2 times, until fork tender. Cool. Remove all fat and foreign matter.
Reheat in fresh water and serve piping hot. Pass hot pepper sauce. To fry:
dip 2-inch pieces of chitterlings in corn meal, salt and pepper. Fry in
deep fat, not too crisp. For battered chitterlings: make a thin pancake
batter. Dip chitterlings in batter and fry until golden brown. Serve with
baked potatoes, slaw and corn bread. Serves 4-6.
N.R. HOSEY
MARVELL, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell,
AR  72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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