10 lbs. chitterlins, best purchased clean & fresh
1 1/2 tbsp. tenderizer
1/8 c. vinegar
Water to cover meat
1/8 c. hot sauce (opt.)

Pre-wash and clean chitterlins (even store fresh cleaned chitterlins should be re-done). Cut up into smaller pieces. Place in large pot, cover with water. Cook 1/2 hour. Change water, cover with fresh water. Add tenderizer and vinegar and hot sauce. Cook over low heat until easy to tear with fork. Serve with cold cole slaw.