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15-20 Lbs Chitterlings
3 Lbs Hog Maws
2 Stalks Celery, chopped
1 Medium Onion, chopped
1/2 Green Bell Pepper, chopped
1/4 Red Bell Pepper, chopped
2 Tbs Butter
5 Tbs All-Purpose Flour
2 Qts Water
2 Qts Chicken or Vegetable Broth
1/3 Cup Apple Cider Vinegar
1/4 Hotsauce (optional)
2 Tbs Minced Garlic
1 Tbs Salt
1 Tbs Seasoning Salt
1 Tsp Italian Seasoning
1/2 Tsp Crushed Red Pepper (optional)
1/2 Tsp Black Pepper
2. Place vegetables in a food processor, then blend them until they become paste.
3. Cleaning chitterlings: The chitterlings should be shaped like a glove with a big hole in it. Rip the chitterling apart. As you are ripping the chitterling apart, you’ll notice it begins to separate from the clear membrane. Pull the membrane from the chitterling and discard it.
4. Slice your chitterlings in half.
5. Remove and scrape off the membrane on the hog maws.
6. Chop and slice your hog maws into thin small shape pieces with cooking scissors.
7. Place your chitterlings and hog maws in a bowl of water. Add 1 tbs of salt, then scrub chitterlings and hog maws. Let them soak for an hour, then drain the water.
8. Combine your broth with flour, then stir in well.
9. Place a big pot over medium-high heat.
10. Add your minced garlic.
11. Add your paste.
12. Add your butter and seasonings.
13. Add your vinegar.
14. Add your broth slurry and water.
15. Cover with a lid leaving a crack on the sides. Cook for 3-1/2 to 4 hours or until juice cooks down and chitterlings and maws are tender. Let the juice cook all way down if you want a thin gravy. Stir the chitterlings every 25-30 minutes.