20 lbs. chitterlings
3 hog mauls
1 green pepper
1 onion
2 celery stalks
2 (12 oz.) cans of beer
Season salt, pepper, paprika, garlic powder (if desired), or all other seasoning

Clean chitterlings and hog mauls thoroughly under slow heat, begin cooking mauls; in a separate pot start chitterlings. Drain all the water from chitterlings and mauls; add together. Add chopped green pepper, onion and celery, along with seasonings, add 2 cans of beer and cook until tender.