Recipe - Chitlins And Maw

2 pound Pork maw
2 tablespoon Salt
2 teaspoon Crushed red pepper
Flakes
4 Stalks celery finely
Chopped
4 small Onions finely chopped
4 small Green bell peppers cored,
Seeded and
Finely chopped
5 pound Precooked chitlins

1. Wash the pork maw thoroughly in several changes of cold water. Drain
thoroughly and place in a large pot with enough cold water to cover by 2
inches. Add the salt, red pepper, and half of the celery, onions, and
green peppers. Heat to boiling, reduce to simmering, and cook, covered,
until tender. This could take anywhere from 1 One half to 3 hours, depending on
the maw.

2. Meanwhile, wash the chitlins carefully in several changes of cold water.
Drain thoroughly. Refrigerate until needed.

3. Drain the cooked maw and reserve the cooking liquid. Place the chitlins
in a large pot and add enough of the maw cooking liquid to cover by 2
inches. Add the remaining celery, onions, and green peppers. Heat to
boiling, reduce to simmering, and cook, covered, until tender, about 1 hour
and 30 minutes.

4. Meanwhile, when the pork maw is cool enough to handle, cut it into
1inch pieces.

5. When the chitlins are tender, stir in the maw pieces and simmer together
a few minutes. Check the seasoning and serve hot.

Recipe By : Sylvia Woods of the World Famous Sylvia's Restaurant (NYC)

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip