8 lb. chitterlings
1/4 c. water
1/4 c. vinegar
2 med. onions
3 cloves garlic
1 tsp. salt
1 tsp. pepper
1/2 tsp. allspice
1/2 tsp. cloves
1/2 tsp. thyme
Tabasco to taste

Clean chitterlings very well. Remove as much fat as possible. Place in large kettle. Add water to cover. Add all the ingredients. Simmer until chitterlings are tender, several hours. During last 15 minutes add a small can of tomato sauce if desired. Cut in small pieces for serving. Can be dipped in cornmeal and fried. Serve with cole slaw and potato salad and baked beans.