Chit'Lins

• 10 lb. chit'lins
• 1 clove garlic, peeled
• 1 Tbsp. salt
• 1/4 c. vinegar (to start)
• 1 Tbsp. Tabasco sauce (to start)
• 1 large onion, quartered
• 1 bay leaf
• 2 tsp. black pepper

1. Thoroughly wash chit'lins; need to get rid of all the excess fat, grease and dirt.
2. Change water often, until it rinses clear. Place clean chit'lins in a large pot, together with the onion, garlic, bay leaf, salt, pepper, vinegar and Tabasco sauce. Do not add water.
3. Bring slowly to a boil over medium heat; quickly reduce heat and simmer slowly for about 2 hours.
4. Remove excess water as it builds up.
5. The chit'lins will remain watery, but do not allow them to become saturated.
6. After 2 hours, cut the chit'lins into pieces.
7. Continue simmering them and removing the excess liquid for another 1 1/2 hours or until they become fork-tender.
8. When done, season to taste with additional salt, pepper, vinegar and Tabasco sauce.
9. Serve with greens and potato salad or slaw and cornbread.

chitlins, clove garlic, salt, vinegar, tabasco sauce, onion, bay leaf, black pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=788922 (may not work)