| 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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