Tri-Pork Chitterlings

• 20 lb. fresh or frozen chitterlings
• 2 celery stalks
• 1 medium sized green pepper (red; optional)
• 2 medium sized onions (white or yellow)
• 1 1/2 to 2 tsp. table salt and black pepper
• 1 Tbsp. crushed red pepper
• 2 c. ham seasoning meat or 3 medium cut slices fat back
• 2 lb. pork maws
• 1 1/2 to 2 tsp. table salt
• 1 medium sized green pepper (red; optional)
• 1 medium sized onion (white or yellow)
• 1 tsp. crushed red pepper and black pepper

1. Boil 45 minutes to 1 hour in medium sized pot.
2. Cook meat and vegetables until tender.
3. Add water throughout the cooking process (meat should never stick).
4. Drain meat and vegetables, removing all liquid, except 1 1/2 cups.
5. Chop every ingredient finely in a wafer pan or iron skillet.
6. Place in the oven to bake.
7. Bake at 450u0b0 for 10 to 15 minutes.

chitterlings, celery stalks, green pepper, onions, salt, red pepper, ham seasoning meat, pork maws, salt, green pepper, onion, red pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=576739 (may not work)