10 lbs. chitterlings (chitlins)
1 tbsp. salt
1 large onion, quartered
2 tbsp. vinegar
Hot sauce, to taste (optional)
Black pepper

Wash and pick all fat from chitlins, rubbing as you would clothes (helps to remove fat and residue). Place in heavy roasting pan; do not add water (they will make their own broth). Add salt and onion (onion reduces odor and cooking in oven does, too).

Bake in 300°F oven, removing water as it builds up, but leaving enough for simmering.

When chitlins begin to get tender (may have to increase heat), drain off excess liquid, adjust seasoning, adding salt, a little more vinegar (if desired) and/or black pepper and hot sauce.

Continue to cook until desired tenderness is achieved.

Delicious served with greens, cole slaw and sweet potatoes.

Alternate Method: May be fried by rolling in flour, cooking in hot (375°F) vegetable oil.