5 pounds frozen chitterlings
1 pound hog maws
1 small Onion, roughly chopped
1 teaspoon salt
1 teaspoon white vinegar
1 teaspoon minced garlic
1/2 teaspoon red pepper flakes
Cookware and Utensils:
- 1 6 quart boil pot
- 1 cutting board
- 1 sharp knife
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As always the key to great cooking is preparation and quality ingredients.
Most people are too intimated to try to cook chitterling on their own. But with the instructions that follow on how to cook chitterlings you’ll be okay.Where to find Chitlins & Hog Maws
- You can find chitterlings and hog maws at your local grocery store. They are usually found with the frozen foods and come in 5 or 10 pound buckets or plastic. It will take several hours to thaw out your frozen chitlins. The hog maws come in packages and are also usually frozen. The hog maws are very tough, so it’s a good idea to cook them while you’re cleaning your chitlins.
- To prepare the hog maws for cooking rinse them in water and trim away excessive fat. Place your hog maws into a 6 quart cooking pot. Fill the pot with water to the half way point. Bring the water to boil over medium-high heat, reduce heat to medium-low and cook for 1 hour. Don’t let the water cook out, add additionally water if necessary. When the meat is fully cooked, using a cutting board cut your hog maws into 2 inch thick pieces. The chitlins will be added to the hog maws later.