Pork chitterlings (chitlin's)
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 20 | pounds | Pork chitterlings |
| 1 | pint | Vinegar |
| 2 | Large onions; chopped | |
| 6 | Hot peppers | |
| ¼ | cup | Salt |
| Corn meal | ||
| Salt and pepper | ||
| Oil | ||
| Thin pancake batter | ||
Directions
In large pot, out in the yard, bring chitterlings, vinegar, onions, peppers and salt to a boil in lots of water. Simmer 3-½ 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.
>From Glen Hosey's Recipe Collection Program, hosey@... From "High Cotton Cookin'", Marvell Academy Mother's Association, Marvell, AR 72366. Recipe by N.R. HOSEY, MARVELL, AR. (my father)