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In large pot, out in the yard, bring chitterlings, vinegar, onions, peppers and salt to a boil in lots of water.
Simmer 3½ 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.
First published: 1996-01-27 last updated: 2015-01-31