Pork Chitterlings

1. 1

   In large pot, out in the yard, bring chitterlings, vinegar, onions, peppers and salt to a boil in lots of water.

2. 2

   Simmer 3 1/2 to 4 hours, changing water 2 times, until fork tender.

3. 3

   Cool.

4. 4

   Remove all fat and foreign matter.

5. 5

   Reheat in fresh water and serve piping hot.

6. 6

   Pass hot pepper sauce.

7. 7

   To fry: dip 2-inch pieces of chitterlings in corn meal, salt and pepper.

8. 8

   Fry in deep fat, not too crisp.

9. 9

   For battered chitterlings: make a thin pancake batter.

10. 10

    Dip chitterlings in batter and fry until golden brown.

11. 11

    Serve with baked potatoes, slaw and corn bread.

No additional tips available.