1 red pepper, cut up
1 clove garlic, minced
10 lb. chitterlings

Wash chitterlings thoroughly. Trim fat leaving small amount on chitterlings for seasoning. In large saucepan over chitterlings with water. Add red pepper and garlic, 1 tablespoon salt and 1 tablespoon pepper. Cook until tender, about 5 hours or until done. Drain and cut in serving-size pieces. Serve at once. Makes 6-8 servings.