Recipe - Chitterlings

5 pound Chitterlings; cleaned
2 Yellow onions; peeled, minced
3 Dried whole red peppers
1 cup Chopped celery
1 tablespoon Seasoning salt (see recipe)
Salt to taste (very little)
1 cup Chicken soup stock (see
recipe) or canned chicken
broth
1 Green bell pepper; chopped

There is probably no other dish that brings out the word "soul" more
strongly than this one. These are the intestines of the pig, washed and
soaked, cleaned and pulled, then cooked for hours until they are tender. I
admit they take a bit of getting used to, but like all foods of your
childhood, once you learn to enjoy them you long for them for the rest of
your life.

The name of this dish is generally pronounced "chitlins." It comes from
the Middle English name for body organs, "chitirling."

Yes, I have come to enjoy them now and then.

The chitterlings can be purchased in centralarea meat markets, frozen
and ready to go. The only problem is the cleaning. You must open each piece
and scrap the fat. The fat is discarded as it has a very strong flavor.

Cut into 6inch lengths and rinse in fresh water several times. Soak
overnight in the refrigerator in salt water.

Rinse the chitterlings and place in a heavy kettle with a tightfitting
lid. Add all other ingredients except the green bell pepper. Simmer for 23
hours until tender. Add the chopped bell pepper and cook for an additional
15 minutes.

From The Frugal Gourmet Cooks American. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.