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Add a photoServings: 6
Ingredients
- 20 lb Pork chitterlings
- 1 pt Vinegar
- 2 lrg Onions, minced
- 6 x Warm peppers
- 1/4 c. Salt
- Â Â Corn meal
- Â Â Salt and pepper
- Â Â Oil
- Â Â 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 3-1/2 to 4 hrs, changing water 2 times, till fork tender. Cold. Remove all fat and foreign matter.
- Reheat in fresh water and serve piping warm. Pass warm pepper sauce. To fry: dip 2-inch pcs 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 till golden. Serve with baked potatoes, slaw and corn bread.
- Serves 4-6.
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