---------- Recipe via Meal-Master (tm) v8.02
 
       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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