Recipe By : Sylvia Woods of the World Famous Sylvia's Restaurant (NYC)
Serving Size : 8 Preparation Time :0:00
Categories : Soul Food Pork & Ham
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 lb Pork maw
2 tb Salt
2 ts Crushed red pepper flakes
4 Celery rib -- finely chopped
4 sm Onions -- finely chopped
4 sm Green bell peppers -- cored,
- seeded, finely chopped
5 lb Precooked chitlins
Pork maw is to the pig what tripe is to the cow--that part of the
stomach that is prepared for food. It is sometimes available in
supermarkets in 1 pound containers. Otherwise, order some from your
butcher.
Wash the pork maw thoroughly in several changes of cold water. Drain
thoroughly and place in a large pot with enough cold water to cover
by 2". Add the salt, red pepper, and half of the celery, onions, and
green peppers. Heat to boiling, reduce to simmering, and cook,
covered, until tender. This could take anywhere from 1-1/2 to
3 hours, depending on the maw.
Meanwhile, wash the chitlins carefully in several changes of cold
water. Drain thoroughly. Refrigerate until needed.
Drain the cooked maw and reserve the cooking liquid. Place the
chitlins in a large pot and add enough of the maw cooking liquid to
cover by 2". Add the remaining celery, onions, and green peppers.
Heat to boiling, reduce to simmering, and cook, covered, until
tender, about 1 hour and 30 minutes.
Meanwhile, when the pork maw is cool enough to handle, cut it into
1" pieces.
When the chitlins are tender, stir in the maw pieces and simmer
together a few minutes. Check the seasoning and serve hot.
