*  Exported from  MasterCook Mac  *
 
                              Chitlins and Maw
 
 Recipe By     : Sylvia Woods of the World Famous Sylvia’s Restaurant (NYC)
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Ethnic                           Pork & Ham
                 Soul Food
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      pounds        pork maw
    2      tablespoons   salt
    2      teaspoons     crushed red pepper  -- flakes
    4      stalks        celery -- finely chopped
    4      small         onions -- finely chopped
    4      small         green bell peppers -- cored, seeded and
                          -- finely chopped
    5      pounds        precooked chitlins
 
 1. Wash the pork maw thoroughly in several changes of cold water.  Drain
thoroug
 hly and place in a large pot with enough cold water to cover by 2 inches.  Add
t
 he salt, red pepper, and half of the celery, onions, and green peppers.  Heat
to
   boiling, reduce to simmering, and cook, covered, until tender.  This could
 take
  anywhere from 1 1/2 to 3 hours, depending on the maw.
 
 2. Meanwhile, wash the chitlins carefully in several changes of cold water. 
Dra
 in thoroughly.  Refrigerate until needed.
 
 3. Drain the cooked maw and reserve the cooking liquid.  Place the chitlins in
a
   large pot and add enough of the maw cooking liquid to cover by 2 inches.  Add
 t
 he remaining celery, onions, and green peppers.  Heat to boiling, reduce to
simm
 ering, and cook, covered, until tender, about 1 hour and 30 minutes.
 
 4. Meanwhile, when the pork maw is cool enough to handle, cut it into 1-inch
pie
 ces.
 
 5. When the chitlins are tender, stir in the maw pieces and simmer together a
fe
 w minutes.  Check the seasoning and serve hot.
 
 
 
                    - - - - - - - - - - - - - - - - - - 
 
 
 Per serving: 25 Calories; 0g Fat (5% calories from fat); 1g Protein; 6g
Carbohyd
 rate; 0mg Cholesterol; 1889mg Sodium
 
 Serving Ideas : Collard Greens, Cornbread, Potato Salad
 
 NOTES : Pork maw is to the pig what tripe is to the cow - that part of the
stoma
 ch that is prepared for food.  It is sometimes available in supermarkets in 1
po
 und containers.  Otherwise, order some from your butcher.

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