10 lbs. pork chitterlings
1 lg. onion
3 qts. water
1/4 c. vinegar (optional)
1 lb. pork hog maws
2 tbsp. salt
1 tsp. crushed red pepper

Clean chitterlings and maws thoroughly, turning each piece inside out. With sharp paring knife, pull off fat under lukewarm running water. Place cleaned chitterlings, onion, salt, pepper, and hog maws in large pot. Add water; bring to brisk boil. Reduce to low heat. Cover and simmer 3 hours or until they are fork tender. Drain chitterlings, using a colander. Cut chitterlings and hog maws into 1 inch pieces. Simmer over low heat until all water is absorbed, stirring occasionally. Serve over rice.