Recipe - Hog Maws And Chitterlings With Collard Greens

HOG MAWS & CHITTERLINGS
1 pound Hog maws; (pig stomach)
1 pound Chitterlings; (hog
intestines, also called
"chitlins")
1 One half qt Water
One half teaspoon Salt
One half teaspoon Pepper
Red pepper flakes to taste
Hot sauce

COLLARD GREENS
1 bn Collard greens
1 Ham hock; split
Water

http://www.foodtv.com/midatl/reclist.htm

This dish is basic to soul cooking. A pot of mixed greens is usually served
alongside.

Cut off excess fat from maws. Rinse and put into a stockpot with 1 1/2
quarts water. Bring to a boil and add salt, pepper and pepper flakes.
Reduce heat and simmer for approximately 1 hour.

Rinse chitterlings and add to stockpot. Cook another 1 One half hours, or until
tender.

Remove maws and cut into pieces. Return to pot and simmer an additional 45
minutes. (To thicken sauce add a little flour to pot and stir to dissolve.
If desired add a splash of hot sauce.)

While hog maws and chitterlings are cooking, prepare collard greens. Remove
stems, cut into small pieces and wash in warm water. Allow to soak 15
minutes. Wash again.

Place ham hock in water to cover and bring to a boil. Reduce heat and cook
slowly for about 1 hour.

Add washed greens to pot and cook about 50 minutes or until tender.

Serves 46.

Accompaniment: A side dish of cornmeal bacon dumplings.

Posted to recipeludigest by LSHW shusky@erols.com on Feb 19, 1998