Title: Chitterlings
 Categories: Meat
      Yield: 4 Servings
 
      5 lb Chitterlings; cleaned
      2    Yellow onions; peeled, diced
      3    Dried whole red peppers
      1 c  Chopped celery
      1 tb Seasoning salt (see recipe)
           Salt to taste (very little)
      1 c  Chicken soup stock (see
           -recipe) or canned chicken
           -broth
      1    Green bell pepper; chopped
 
    There is probably no other dish that brings out the word "soul" more
  strongly than this one. These are the intestines of the pig, washed
  and soaked, cleaned and pulled, then cooked for hours until they are
  tender. I admit they take a bit of getting used to, but like all
  foods of your childhood, once you learn to enjoy them you long for
  them for the rest of your life.
  
    The name of this dish is generally pronounced "chitlins." It comes
  from the Middle English name for body organs, "chitirling."
  
    Yes, I have come to enjoy them now and then.
  
    The chitterlings can be purchased in central-area meat markets,
  frozen and ready to go. The only problem is the cleaning. You must
  open each piece and scrap the fat. The fat is discarded as it has a
  very strong flavor.
  
    Cut into 6-inch lengths and rinse in fresh water several times. Soak
  overnight in the refrigerator in salt water.
  
    Rinse the chitterlings and place in a heavy kettle with a
  tightfitting lid. Add all other ingredients except the green bell
  pepper. Simmer for 2-3 hours until tender. Add the chopped bell
  pepper and cook for an additional
       15    minutes.
  
  From .  Downloaded from Glen's MM