Chitlins

• 10 lb. chitlins
• water
• 1 medium whole onion, peeled
• 2 to 3 Tbsp. vinegar
• 1 pepper pod or 1/2 tsp. crushed red pepper
• salt and pepper to taste
• 1 medium white potato, peeled (optional)

1. Fill a large basin with cold water.
2. Drop in chitlins and soak undisturbed for 30 minutes.
3. Drain off water.
4. With sharp paring knife, pull off fat under running water and discard the fat from chitlins.
5. Rinse the meat again under cold running water and let soak for 1 hour, changing the water several times.
6. Rinse the meat again under cold running water and place in a large Dutch oven or stockpot.
7. (Chitlins must be thoroughly cleaned.)
8. Cover with water; add onion, vinegar, hot pepper pod, salt and pepper.
9. Bring to a boil; reduce heat.
10. Cover and simmer 3 hours or until chitlins are fork-tender.
11. Cut into small pieces.
12. Makes 8 servings.

chitlins, water, onion, vinegar, pepper, salt, white potato

Taken from www.cookbooks.com/Recipe-Details.aspx?id=555530 (may not work)