FANNIE MCCOY Recipe

CHITLINS AND HOG MAWS

By FANNIE MCCOY ZAYDEN2


Rating:
Prep Time:
Cook Time:
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THIS IS A NEW YEARS TRADITION AT OUR HOUSE ALONG WITH BLACKEYED PEAS, YAMS ,GREENS, AND CORNBREAD!

Ingredients

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

Directions Step-By-Step

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

About this Recipe

Course/Dish: Other Main Dishes

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19 Comments

user
FANNIE MCCOY ZAYDEN2
Jul 8, 2013
lol , its hard to convince some people that chitlins are so good, I was raised up on soul food ,learned to cook from my mother and gramother, don't worry my kids want eat them either I just smile and say more for me, they don't know what they are missing, but we do lol.
user
Pam Taylor-MacKenzie mackamum
Jun 25, 2013
Oh no! I was raised in North Florida in the little town of Mayo near the Suwannee River. I married an Australian. I've lived here almost 34 years....you can take the girl out of the South but you can't take the South out of the girl. I bought some tripe and my husband wouldn't eat it. I don't think he would eat chitlin's. He would rather have lamb chops than pork chops. I love both.
user
Toni T Toni6921
Jun 25, 2013
Pam, I never thought of Chitlins as an international dish, but if you eat them in Australia, it must be.
user
FANNIE MCCOY ZAYDEN2
Jun 24, 2013
YOU ARE WELCOME, I LOVE CHITLINS WE HAVE THEM EVERY NEW YEAR.
user
Pam Taylor-MacKenzie mackamum
Jun 22, 2013
Thank you for this recipe...it brings back good memories. My mother use to make a dish like this. When we killed a hog. I had to do the cleaning...not a pleasant smelling job. Momma wouldn't eat chitlin's but she sure could cook them. As a child I liked them deep fried also. The crackling bread and the hoghead cheese was my favourite things.