MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Pork Chitterlings (Chitlin's)
Categories: Pork, Vegetables, Chilies
Yield: 60 Servings

20 lb Pork chitterlings
1 pt Vinegar
2 lg Onions; chopped
6 Hot chilies
1/4 c Salt
Corn meal
Salt & 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" 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. (Huh? 20# serves only 4 to 6??? - UDD)

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)

From: http://www.recipesource.com

Uncle Dirty Dave's Archives

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