10 lbs. Chitterlings
Salt (to taste)
1 sm. onion
Garlic (to taste)
Red Pepper (to taste)
Green Pepper, Celery (optional)

Soak chitterlings in salt water. 1/2 cup salt per gallon water until thawed. Rinse soaking water off. Add clean water. Remove fat, outer skin (membranes) and fatty tissue by skinning back or pulling off chatterling. Turn chitterlings inside out remove all particles of sediment. Chitterlings may be split open to clean better if desired. Wash each chitterling in clean water. Remove from water and wash in clean water 4 to 5 times, changing to clean water each time. Chitterlings should appear clear pale to white in color. May soak overnight in cold water. Refrigerated or cook now. Cook about 1 hour and pour that water off to remove greasy fat. Return to large pot, add onion, salt, garlic and red pepper. Cook 4 to 5 hours or until fork tender. Serve with slaw, potato salad, cornbread, chow chow, hot sauce or mustard.