Wash chitterlings thoroughly. In the bottom of a slow cooker or a similar electrical cooker, place a whole unpeeled Irish potato. (More than one potato may be needed based on the number of pounds of chitterlings that you cook. The potato absorbs and removes the bitterness.) Place chitterlings in cooker. Add salt, pepper and any other seasonings that you prefer. Add one or more whole onions, five or more whole peppers, based on the number of pounds that you are cooking and a clove of garlic. Cover chitterlings with enough water to cover chitterlings by about an inch. Turn cooker on slow and let chitterlings cook overnight. The result is trouble free and tasty chitterlings.

Remember: Chitterlings have a low yield. A 10 pound bucket of chitterlings yields about five pounds after washing and about three pounds of cooking. Keep this in mind when you purchasing chitterlings and determining the amount that you need to buy.