Chitlins & Maw
Submitted by piggy
Old-fashioned chitlins and hog maw simmered low and slow with celery, onions, green peppers, and red pepper flakes. A soul food classic that takes time but rewards every minute of patience.
YIELD
10 servingsPREP
20 minCOOK
5 hrsREADY
5 hrsNow this right here is soul food at its roots. Chitlins and maw have been on Southern tables for generations, and there ain’t no shortcut to getting them right. You clean them good, you cook them slow, and you let time do its thing.
The pork maw goes in first, simmering with celery, onions, green peppers, and red pepper flakes until it’s good and tender. That cooking liquid becomes the broth for the chitlins, which get their own round of aromatics and a long, patient simmer.
When everything comes together in the pot, you’ve got something rich, deeply flavored, and steeped in tradition. Serve it hot and let the table go quiet for a minute.
Kitchen Tips
- Wash both the chitlins and maw in several changes of cold water until the water runs completely clear; thorough cleaning is everything
- The maw can take anywhere from 1.5 to 3 hours depending on thickness, so start it well before the chitlins
- Save the maw cooking liquid; it’s packed with flavor and becomes the base for simmering the chitlins
- Season to taste at the end since the salt level in the maw broth can vary
Ingredients
Directions
Wash the pork maw thoroughly in several changes of cold water.
Drain thoroug hly and place in a large pot with enough cold water to cover by 2 inches.
Add teaspoon he salt, red pepper, and half of the celery, onions, and green peppers.
Heat to boiling, reduce to simmering, and cook, covered, until tender.
This could take anywhere from 1½ to 3 hours, depending on the maw.
Meanwhile, wash the chitlins carefully in several changes of cold water.
Refrigerate until needed.
Drain the cooked maw and reserve the cooking liquid. Place the chitlins in a large pot and add enough of the maw cooking liquid to cover by 2 inches.
Add the remaining celery, onions, and green peppers.
Heat to boiling, reduce to simm ering, and cook, covered, until tender, about 1 hour and 30 minutes.
Meanwhile, when the pork maw is cool enough to handle.
When the chitlins are tender, stir in the maw pieces and simmer.
Check the seasoning and serve hot.
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