Canned Corn Beef And Rice

• 2 cans corned beef
• 2 small cans Hunt's tomato sauce (empty and fill 1 can with water)
• 2 tsp. garlic powder
• 1 1/2 tsp. black pepper
• 1 large onion, coarsely chopped
• 2 tsp. margarine
• 1/4 c. cooking oil
• white rice (see Perfect Puerto Rican Rice recipe)
• 20 lb. pork chitterlings (10, 20, 30, 40 lb. as desired)
• 2 red peppers, cut up into pieces
• 2 cloves garlic
• 2 large white potatoes, peeled
• 2 Tbsp. salt
• 2 Tbsp. pepper (black or white)

1. Clean the chittlins by removing most of the fat attached to each piece, rinsing well as you go along.
2. Leave on a very small amount of fat.
3. Wash each piece thoroughly.
4. Place each cleaned piece in a very large pot.
5. When all are done, fill pot with water. Add red pepper, garlic, salt and regular pepper (black or white). Place the white potatoes on top of the chittlins and other ingredients, then cover the pot.
6. Cook until the chittlins are tender and well done.
7. Drain off the chittlins liquid.
8. Transfer the chittlins to a large plate and cut in serving size pieces.

corned beef, tomato sauce, garlic powder, black pepper, onion, margarine, cooking oil, white rice, pork chitterlings, red peppers, garlic, white potatoes, salt, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=271106 (may not work)