Chitlens

• 10 lb. chitlens
• 1 medium whole onion, peeled
• 2 to 3 tsp. vinegar
• 1 pepper pod or 1/2 tsp. crushed red pepper
• salt and pepper to taste
• 1 medium white potato

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

chitlens, onion, vinegar, pepper, salt, white potato

Taken from www.cookbooks.com/Recipe-Details.aspx?id=766821 (may not work)