Chitterlings (pork intestine)


20 pounds of chitterlings
4 large onions (chopped, one large onion for every 5 pounds)
1 large stalk celery (diced)
1 large pod of fresh garlic (minced)
1 large potato (whole)
1/4 cup crushed-dried red peppers
4 tablespoons salt
4 tablespoons cracked black pepper


Clean each stran individually, removing ALL traces of matter wash thoroughly.
Place in a large 10+ quart pot, cover with water and add all ingredients except potato.
Bring to a rapid boil.
Add potato whole, reduce heat to medium, cook covered for 6 hours, stir occassionally, add water as needed to keep them from drying out or scorching.

Note: Chitterlings tend to cook down.
20 pounds will yield servings for about 8 people.
Serve as a main dish in any soul food meal and with a dash of your favorite hot sauce. Enjoy!!