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OVEN-COOKED CHITLINS 
10 lbs. chitterlings (chitlins)
1 tbsp. salt
1 lg. onion, quartered
2 tbsp. vinegar
Hot sauce to taste (optional)
Black pepper

Wash and pick all fat from chitlins, rubbing as you would clothes (helps to remove fat and residue). Place in heavy roasting pan; do not add water (they will make own water). Add salt and onion (onion reduces odor and cooking in oven does too). Bake in 300 degree oven, removing water as it builds up, but leaving enough for simmering. When chitlins begin to get tender (may have to increase heat), drain off excess water, adjust seasoning by using salt, a little more vinegar (if desired) and/or black pepper and hot sauce.

Continue to cook until desired tenderness is achieved. Delicious served with greens, cole slaw and sweet potatoes. May be fried by rolling in flour, cooking in hot oil.

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