PORK CHITTERLINGS (CHITLIN'S)

      Title: PORK CHITTERLINGS (CHITLIN'S)
  Categories: Meat
       Yield: 6 Servings
  
      20 lb Pork chitterlings
       1 pt Vinegar
       2    Large onions; chopped
       6    Hot peppers
     1/4 c  Salt
            Corn meal
            Salt and pepper
            Oil
            Thin pancake batter
  
   In large pot, out in the yard, bring chitterlings, vinegar, onions,
   peppers and salt to a boil in lots of water. Simmer 3-1/2 to 4 hours,
   changing water 2 times, until fork tender. Cool. Remove all fat and
   foreign matter. Reheat in fresh water and serve piping hot. Pass hot
   pepper sauce. To fry: dip 2-inch pieces of chitterlings in corn meal,
   salt and pepper. Fry in deep fat, not too crisp. For battered
   chitterlings: make a thin pancake batter. Dip chitterlings in batter
   and fry until golden brown. Serve with baked potatoes, slaw and corn
   bread. Serves 4-6.
   
   >From Glen Hosey's Recipe Collection Program, hosey@erols.com From
   "High Cotton Cookin'", Marvell Academy Mother's Association, Marvell,
   AR 72366. Recipe by N.R. HOSEY, MARVELL, AR. (my father)
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