10 lbs. chitterlings
1 lg. or 2 med. onions
2 lg. whole white potatoes
2 green peppers
6-8 stalks of celery
1 1/2 tbsp. red crushed pepper
1 1/2 c. red vinegar
1/2 c. water

To cook 10 pounds of chitterlings, soak them overnight or 6 hours before cooking in water and two tablespoons of salt and baking soda. After soaking them, clean away any excess fat. Put chitterlings in large deep pot and season them with one large onion (cut into quarters), 2 large whole white potatoes, 2 green peppers cut into quarters, 6-8 stalks of celery, 1 tablespoon of red crushed pepper and 1/2 cup of red vinegar.

Boil chitterlings in ingredients for 1 1/2 hours on top of stove. Remove chitterlings from pot; cut into small pieces and put in roasting dish. Salt and pepper to taste. Sprinkle 1 teaspoon of red crushed pepper over chitterlings; add 1/2 cup red vinegar and 1/4 cup of water (more if needed). Bake in oven at 350 degrees for 1 hour or until done. Add extra red vinegar and hot sauce when serving.