Big Mama’s Chitterlings


20 lbs. chitterlings, cleaned and cut up 1 to 2 inch lengths
1 to 2 quarts of water
1 garlic clove, chopped
1 onion, chopped
4 bell peppers chopped
2 teaspoons salt
2 teaspoons pepper
1/2 cup apple cider vinegar
cayenne pepper to taste optional


  1. Clean and wash the chitterlings, by pulling off the fat and debris.  Soak in salted water 1 hour to clean, then rinse in clean water 3 or 4 times. 
  2. Put the chitterlings in a large stock pot, cover with water till 2 inches above the top of the chitterlings. 
  3. Add garlic, onions pepper, vinegar, salt and pepper and cayenne if desired.
  4. Cook 3-4 hours.