| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 100 | Servings | ||
INGREDIENTS
| 7 | ga | WATER |
| 12 | ga | WATER |
| 4 | ga | WATER; COOL |
| 75 | lb | PORK CHITTERLING |
| 1 | tb | SUGAR; GRANULATED 10 LB |
| 1 | tb | PEPPER BLACK 1 LB CN |
| 2 | ts | POULTRY SEASONING GR. |
| 2 | ts | PEPPER RED GROUND |
| 1 | qt | VINEGAR CIDER |
| 1 | qt | VINEGAR CIDER |
| 3 | tb | SALT TABLE 5LB |
| 1/4 | c | SALT TABLE 5LB |
INSTRUCTIONS
1. COVER FROZEN CHITTERLINGS WITH WATER; ADD VINEGAR AND SALT. THAW. (MAY BE DONE OVERNIGHT IN REFRIGERATOR). 2. WHILE WASHING UNDER COOL RUNNING WATER, STRIP MOST FAT PARTICLES FROM LINING. WASH CHITTERLINGS UNTIL CLEAN AND WHITE IN APPEARANCE. 3. COVER CHITTERLINGS WITH WATER; BRING TO A BOIL. COVER SIMMER 1 1/2 HOURS. 4. DRAIN. RINSE IN VINEGAR WATER. CUT IN SERVING SIZE LENGTHS ABOUT 6 INCHE 5. RETURN CHITTERLINGS TO STEAM-JACKETED KETTLE. ADD ENOUGH WATER TO COVER CHITTERLINGS. ADD SUGAR, POULTRY SEASONING, RED PEPPER, SALT AND BLACK PEPPER; COVER, BRING TO A BOIL; SIMMER 2 HOURS. 6. PLACE CHITTERLINGS IN SERVING PANS; COVER WITH COOKING LIQUID. Recipe Number: L09000 SERVING SIZE: 2/3 CUP (4 From the <Army Master Recipe Index File> (actually used today!). Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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