10 or 20 lbs. chitterlings (fresh or frozen)
2 lg. onions (peeled)
1 lg. potato (optional)
2 or 3 stalks celery with top leaves
Salt and pepper to taste
Hot pepper flakes or hot peppers (for those who like it hot)
1 c. vinegar (cider vinegar)
3 or 4 Hogmaws

Clean the chitterlings by removing all the specks and fat with specks on them. Wash the chitterlings several times in salt water. Put the chitterlings in a large pot and cover with water. Add the salt, pepper, hot peppers, celery, potato and onions. Cover and cook for 3 or 4 hours. After chitterlings are done, remove from the liquid. Cut the chitterlings in one inch pieces and put back into the pot. (Pour out most of the liquid.)

In a large pot (after cleaning the maws), cook the maws with salt, pepper and a whole peeled onion until tender. When the hogmaws test tender, remove them from the pot. Let cool slightly, then cut the maws into one inch pieces or smaller. Put the maws in the pot with the chitterlings. Add the vinegar and about 2 tablespoons of bacon fat. Stir well, then simmer for 1/2 to 1 hour. Stir every now and then. Enjoy!