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Chitterlings And Hog Maw
Chitterling & Hog Maw #1
Ingredients
10 pounds of chitterlings
1 pound of hog maws, cut up
1 large
yellow onion, cut-up
1 large green pepper, cut up
1 Bay Leaf
1
large white potato, peeled
2 Pods Red Pepper
1 tablespoon of
salt
1 tablespoon of pepper
1/2 cup of vinegar
2 Cloves Garlic,
sliced
Directions
Thaw your Chitterlings overnight if frozen. The folowing day clean your
chitterlings. This can be done by washing them under
running water in your sink, remove and discard fat and any debris from
each chitterling section. put the clean chiterlings in a pot of cold
water as you finish cleaning each section.
Pour the chitterlings back into a sink of cold water and reexamine them
to make sure that they have been cleaned properly. Rinse in fresh water
several times. Some cut their chiterlings up first. I prefer to cut
up after cooking. The Maw is to be cleaned in the same way.
Place chitterlings and maws in large pot. Add garlic, onion, bay
leaf, salt, vinegar, potato and red pepper. Bring pot to a boil. Reduce
heat. Cover and simmer 4-5 hours or until chitterlings are tender. Stir
occasionally. Remove and discard the bay leaf. Using a fork or spoon, mash
the potato against the side of the pot. Stir to distribute the mashed
potato. Serve hot.
Chitterlings & Hog Maw #2
1 1/2 teaspoons of peppercorns
1 1/2 teaspoon of salt
1 stalk of
celery
1 medium whole onion
1 white potato, washed and peeled
10
pounds of chitterlings
3 pounds of hog maws
Thaw chitterlings in
warm water (not hot). As soon as they are thawed enough to separate, begin
cleaning. Remove all fat skin and foreign matter. Thoroughly rinse until
chitterlings are completely cleaned. Repeat this process with the maws.
Place cleaned chitterlings and maws in a large cooking container; boil for
45 minutes, then pour off this water. Cut up chitterlings and maws, cover
with water, add celery, peppercorns, potato, and salt. Simmer for 4 to 6
hours. Remove and discard the celery, potato, and peppercorns.
Chitterling & Hog Maw #3
10 pounds of pork chitterlings
3 pounds of hog maw
1 whole onion,
red
6 chicken bouillon cubes
3 tablespoons of dried red pepper,
crushed
3 tablespoons of garlic salt
Unthaw chitterling and hog
maws; remove all excess fat and waste. Wash very well. Let drain. Add
water to cover. In large cooker, add onion, bouillon cubes and red pepper
and garlic salt. Let ingredients come to a boil, then cut to low to simmer
and cook until well done. |
