10 lb. fresh or frozen and thawed chitterlings
1 c. cold water
1 lg. peeled onion
1 tbsp. salt
1 tbsp. pepper

Clean chitterlings well, removing most of the fat. Rinse and re-rinse them in cold water until thoroughly clean. Place chitterlings in a Dutch oven or large saucepot; add the 1 cup water, onion, salt and pepper. Cover pot and cook over moderately low heat (about 225 degrees) for 6 hours, or until chitterlings can be cut easily with a fork. Add a little more water, if necessary, to keep chitterlings from sticking. Drain and cut into serving size pieces. Makes 8 servings.