Pork chitterlings (chitlin's)

Yield: 6 Servings

Ingredients:

20 lb Pork chitterlings
1 pt Vinegar
2 Large onions; chopped
6 Hot peppers
1/4 c Salt

Instructions:

Corn meal Salt and pepper Oil Thin pancake batter 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. >From Glen Hosey's Recipe Collection Program hosey@erols.com From High Cotton Cookin' Marvell Academy Mother's Association Marvell AR 72366. Recipe by N.R. HOSEY MARVELL AR. (my father)