20 lb. chitterlings
2 cups chopped onions
2 cups chopped celery
6 cloves garlic, minced
7-8 small hot peppers
3 tsp. salt
2 tsp. pepper
2 tsp. cider vinegar
2 tsp. sugar

Soak all chitterlings in warm water 30 minutes. Cut each into 12-inch pieces. Slit open. Remove all fat particles and debris. Wash in warm to hot water 3-5 times. Place in large Dutch oven or heavy pot. Add onions, celery, peppers, garlic, salt and pepper. Bring to a boil. Reduce heat. Cook on medium-low heat 4 hours.

NOTE: To cut odor, drop two white potatoes in pot.