10 lb. pork chitterlings
3 lb. hog maw
1 whole onion, red
6 chicken bouillon cubes
3 tbsp. dried red pepper, crushed
3 tbsp. garlic salt

Defrost chitterlings and hog maws; remove all excess fat and waste. Wash very well. Let drain. Add water to cover.

In large cooker, add onion, bouillon cubes and red pepper and garlic salt. Let ingredients come to a boil, then cut to low to simmer and cook until well done.