---------- Recipe via Meal-Master (tm) v8.02

      Title: Pork Chitterlings (chitlin's)
 Categories: Meat      
      Yield: 6 servings

     20 lb Pork chitterlings
      1 pt Vinegar
      2    Large onions; chopped
      6    Hot peppers
    1/4 c  Salt
           Corn meal
           Salt and 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-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. Serves 4-6.

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)

-----