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40 servings
suggest servings
| 20 | pounds | pork chitterlings | |
| 1 | pint | vinegar | |
| 2 | large | onions | chopped |
| 6 | each | hot peppers | |
| 1/4 | cup | salt | |
| 1 | x | pancake mix |
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.
| % Daily Value* | |
| Total Fat 0.0g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 708mg | 29% |
| Total Carbohydrate 1.0g | 0% |
| Dietary Fiber 0.0g | 1% |
| Sugars 0.0g | |
| Protein 0.0g | 0% |
| Vitamin A | 0% | Vitamin C | 1% | |
| Calcium | 0% | Iron | 0% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Saint Hildegard was a 12th century German abbess, (the nun in charge of a convent), who supposedly had prophetic and apocalyptic visions. The theological authorities at...
i made it and love it
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