Chitterlings with Hog Maws

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Submitted by Alb3828

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Prep: 30 mins
Cook: 6 hr.
Ready in: 6 hr., 30 mins

Serves:

Ingredients

10 lb Chitterlings
2.0 l Hog Maws
12 oz 1 Onion or 2 Packets "Picksweet Season Blend (chopped onion bell pepper and celery
12 oz 1 Celery
8 oz 1 Can Cream of Chicken
8 oz 1 Can Cream of Celery
1 oz 1 Garlic Powder
1 oz 1 Black Pepper
0.5 o 1 Sea Salt
49.5 1 Large Can Chicken Broth
4.0 o 1 Packed of dry chicken soup or 1/2 packet "Liptons Golden Onion Dry Mix
3 Bay Leaves
1 tea Cayenne Pepper

Cooking Instructions

Cut Meat into desired pieces. Boil off fat 3 times. Put in Crock Pot. Add Chicken Broth ( half Broth and Water). Add ingredients. Cook on low overnight 5 to 7 hours.

Recipe Notes

Tammy's Recipe given 12-31-07

Recipe Categories

Recipe Location

This recipe has been added to the following public cookbooks:
The Hawaiian Pork Cookbook, good food, mamas kitchen, EllesCafe Cookbook, Doris's Soul Food Cookbook

Recent Reviews

Recent Reviews
Rating	Submitted by	Comment Summary
★ ☆ ☆ ☆ ☆	Char0949 02/29/08 10:45 AM	Whaaaaaattt???? I'm a bit confused by this recipe. It sounds like maybe "cream of chilin soup". Our ancestors who developed the original recipe and discovered chitlins are "TWIRLING IN THEIR GRAVES. Never fear oh precious ancestors of ours.......this is a dream and we will all wake up soon. Stick to the basics.....always the best.
★ ☆ ☆ ☆ ☆	LADY PDJ 02/18/08 12:10 AM	I'm going to throw up All those cream soups will either make you vomit or give you a stroke--or both. That recipe is a complete joke and a dangerous one for someone who does not know better...Follow at your own risk...
★ ☆ ☆ ☆ ☆	MizOG143 02/06/08 11:00 PM	What the He..double hockey sticks is this recipe?!!!!!!! This recipe is definitely from someone who does not like the smell or the real taste of Chitlins!! Lipton what?!..cream of what?! and where did the bell pepper come from?!! What is this "Picsweet" stuff?!!! I live in NJ since 15 yrs old but borne in NC and even I still cook Chitlins the good old southern way and my friends can't get enough of them when I do decide to cook them. Just like caviar chitlins are a delicacy that you bring out for those special times when you want your dinner to be really special!!
★ ☆ ☆ ☆ ☆	Sistah Rider One 01/23/08 02:02 AM	chiterliings vs, chitlins, oh my God! Really folks, this is hilarious! I had to email this to everybody I know! The very idea....cream of soups, sea salts etc! Too damn funny. Clean um, cook um untill tender (5 hours or more) with some plain old salt, red pepper. vinegar and if you have um, an onion and some celery. Relax with some Jack Daniels. When tender, enjoy! Good eatin and bon appitite!
★ ★ ★ ☆ ☆	DIZ2SHALLPAZZ 01/18/08 06:57 PM	This is not how you cook REAL chitterlings Clean your chitterlings and hog maw first, getting all the dirt and frankly, I even skin my chitterlings. i get all that nasty fatty looking stuff off. After that, I po-boil my chitterlings for one hours and then pour off the fat. I don't cut them up before cooking. They are too tough at that time for that. I then take the po-boiled chitterlings out and rinse and then I add salt, pepper, red pepper flakes, onions and vinegar. I cook on med-high til my pan comes to a hard boil, then I turn down on med to med-low and I cook for about 3 hours or until tender. I add hotsauce to the pan one hour before they are done. Then I cut them up and yummmmmmmm:) That's how we do it in the south!