- 2 pounds hog maws (pig stomach)
- 2 pounds chitterlings (pig intestines)
- 3 quarts water
- 1 teaspoon salt
- 1/2 teaspoon red pepper (flakes)
- 1 medium peeled Onion (white or yellow)
The hog maws are the thickest and will therefore take the longest to
cook. Rinse them thoroughly as you trim off the excess fat. Put them in
Bring them to a boil, then reduce heat to medium and cook for 1 hour 15
While maws are cooking, rinse chitterlings thoroughly and trim the extra
fat off them. Like most organ meats, they have a lot of fat. Add
chitterlings to pot after maws have cooked for 1 hour 15 minutes. Cook
another 1 hour 30 minutes or until tender. Add a little extra water if
Prepare a large cast iron skillet with 1/4 stick of butter. Remove maws
and chitterlings from pot and slice. I use to slice them right in the
preheated skillet although you can use a cutting board. Then stir with a
large metal spoon as you lightly brown them. You can pour out the water
made them smell nicer while simmering.
A variation on this recipe is to slice the chitterlings and hog maws
into pieces as above, but them put them back in the pot with the stock.
Again, you can get rid of the Onion. Cover the pot and simmer the cut up
mixture for another 50 minutes.
before frying or cooking down the chitterlings.
By now the hog maws and chitterlings should be thoroughly done and
almost falling apart. You can serve them with your favorite side dishes
them by themselves, with several splashes of hot sauce. However, they
are fattening and it's tough not to eat too much. So you probably should
have a side dish.
Store the leftovers in the refrigerator. Like so many other great soul
food dishes, chitlins taste even better after the flavor has soaked in
for a few hours. The leftovers won't last long.