CHITLINS AND HOG MAWS

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CHITLINS AND HOG MAWS image

THIS IS A NEW YEARS TRADITION AT OUR HOUSE ALONG WITH BLACKEYED PEAS, YAMS ,GREENS, AND CORNBREAD!

Provided by FANNIE MCCOY

Categories     Other Main Dishes

Time 5h

Number Of Ingredients 10

10 lb pork chitlins, washed and clean
2 lb hog maws
Tbsp salt and pepper
2 tsp crushed red pepper flakes
3 celery stalks,chopped
1 large onion, finely chopped
1 large bell pepper, chopped
5 clove garlic, minced
2 Tbsp accent
2 Tbsp apple cider vinegar

Steps:

  • 1. WASH THE CHITLINS AND HOG MAW, VERY WELL, PLACE HOG MAW IN A LARGE POT AND ADD ALL SEASONINGS. NOW COVER WITH WATER AND BRING TO A RAPID BOIL;
  • 2. REDUCE HEAT TO MED. AND COOK UNTIL TENDER ABOUT 3 HOURS.WHEN TENDER TAKE HOG MAW OUT OF WATER AND LET COOL.MEANWHILE, ADD CHITLINS TO THE SAME WATER AND COOK UNTIL TENDER (ADDING MORE OF THE SAME SEASONINGS IF NECESSARY )NOW CUT HOG MAWS UP INTO 1 IN.PIECES AND MIX THEM IN WITH CHITLINS AND SIMMER FOR ABOUT 10 MIN. SERVE HOT

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