To prepare delicious, delectible and simply scrumptous chittlins, you must first obtain them. You may want to get them fresh from the hog, if so, clean by one of the following methods:

1. Stump whup. 2. Creek sling or 3. Hose pipe flush.

As for me, I go to the grocery sore and buy them, then all you have to do is wash them in clean water. Now you are ready to cook them. It is best to cook them outside of the house in a wash pot or fish cooker. If your neighbor is mad at you or vise versa, then you may want to place your cook pot upwind of his/her house.

To cook:

1. Boil chitlins in plain water for approximately 5 hours or until they are tender enough to be cut with the edge of a fork.

2. When they are tender, you may a) eat them as boiled with some salt and black pepper and some Louisianna hot sauce or b) you could want to deep fry them.

3. To deep fry, take them out of the water and allow to drain and cool and cut into pieces 5 to 6 inches long.

4. Batter them with a batter made up of 1 egg, 1 cup flour and 1 cup milk.

5. Drop in hot oil (350 degrees) until they turn golden brown.

6. They are now ready to be enjoyed whether boiled or fried, try them, you may like them.