Chitlins & Maw
Yield
10 servingsPrep
20 minCook
5 hrsReady
5 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
pork
|
|
| 2 | tablespoons |
salt
|
|
| 2 | teaspoons |
red pepper flakes
|
|
| 4 | stalks |
celery
chopped |
*
|
| 4 | small |
onions
chopped |
|
| 4 | small |
green bell peppers
cored, seeded, chopped |
|
| 5 | pounds |
chitterlings
pre-cooked |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
pork
|
|
| 3E+1 | ml |
salt
|
|
| 1E+1 | ml |
red pepper flakes
|
|
| 4 | stalks |
celery
chopped |
*
|
| 4 | small |
onions
chopped |
|
| 4 | small |
green bell peppers
cored, seeded, chopped |
|
| 2.3 | kg |
chitterlings
pre-cooked |
* |
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.
