You Gotta Love Those Chitterlings and Hog Maws
Folks It Doesn't Get Any Country'er Than This
Chitterlings and Hog Maws have long been a southern favorite. Down south we also call them chitlins. Most often you will find southerners cooking up chitlins and hog maws during large family gatherings or holidays.
If you have ever had the experience of tasting some well cooked chitlins you'd agree that you just can't get enough of them. I like to eat my chitlins topped with hot sauce and served with rice, collard greens and corn bread. My father in-law loves to eat his chitlins with spaghetti.
Just in case you don't know chitterlings are pig intestines and hog maws are the pigs stomach. Here is the recipe for your enjoyment.
- 5 pounds frozen chitterlings
- 1 pound hog maws
- 1 small Onion, roughly chopped
- 1 teaspoon salt
- 1 teaspoon white vinegar
- 1 teaspoon minced garlic
- 1/2 teaspoon red pepper flakes
Cookware and Utensils:
- 1 6 quart boil pot
- 1 cutting board
- 1 sharp knife
As always the key to great cooking is preparation and quality ingredients.
Most people are too intimated to try to cook chitterling on their own. But with the instructions that follow on how to cook chitterlings
you'll be okay.
Where to find Chitlins & Hog Maws
How to Clean and Cook Chitlins
- You can find chitterlings and hog maws at your local grocery store. They are usually found with the frozen foods and come in 5 or 10
pound buckets or plastic. It will take several hours to thaw out your frozen chitlins. The hog maws come in packages and are also usually
frozen. The hog maws are very tough, so it's a good idea to cook them while you're cleaning your chitlins.
- To prepare the hog maws for cooking rinse them in water and trim away excessive fat. Place your hog maws into a 6 quart cooking pot.
Fill the pot with water to the half way point. Bring the water to boil over medium-high heat, reduce heat to medium-low and cook for 1 hour.
Don't let the water cook out, add additionally water if necessary. When the meat is fully cooked, using a cutting board cut your hog maws into
2 inch thick pieces. The chitlins will be added to the hog maws later.
- If you want your recipe to turn out right wash your chitlins thoroughly...let me reemphasize, this is very important. Once your chitlins
have thawed it's time for a good cleaning. Using one side of your sink, soak your chitlins in cold water. Examine each chitlin thoroughly
removing by hand all foreign matter. The best way to do this is under running water.
- Under running water you need to repeatedly pick clean each chitlin. While picking clean the chitlins you should remove extra fat and any
specks that you see.
- A good technique is to work out of both sides of your sink. Soak your chitlins in one side and clean and rinse in the other side of your
sink. Once you have cleaned a chitlin place it in the container that it came out of.
- After all chitlins are cleaned they must be run through several changes of cold water. Just fill your sink with enough water to cover the
chitlins. The chitlins should be washed until the water is nearly clear when they are removed.
- Now that wasn't so hard was it? Okay now that the chitlins are cleaned and the hog maws have cooked a little. It's time to finish up this tasty recipe.
- Place your chitlins into the pot with the hog maws and fill with water. Bring to full boil, and then add chopped onion, salt, red
pepper and vinegar. Reduce heat and simmer for 3-5 hours until meat is tender to your liking. Add more water if necessary.
- Once the chitlins and hog maws have tendered remove from heat. Using a cutting board and knife, cut the chitlins and hog maws into 1 inch
thick pieces. Serve on a bed of rice or with spaghetti.
This recipe provided courtesy of http://www.soulfoodandsoutherncooking.com/
Enjoy your Chitterlings and Hog Maws.
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