Hog maws and chitterlings with collard greens

1 Servings

Ingredients

Quantity Ingredient
1 pounds Hog maws; (pig stomach)
1 pounds Chitterlings; (hog intestines, also called \"chitlins\")
1½ quart Water
½ teaspoon Salt
½ teaspoon Pepper
Red pepper flakes to taste
Hot sauce
1 bunch Collard greens
1 Ham hock; split
Water

Directions

HOG MAWS & CHITTERLINGS

COLLARD GREENS

This dish is basic to soul cooking. A pot of mixed greens is usually served alongside.

Cut off excess fat from maws. Rinse and put into a stockpot with 1½ quarts water. Bring to a boil and add salt, pepper and pepper flakes.

Reduce heat and simmer for approximately 1 hour.

Rinse chitterlings and add to stockpot. Cook another 1 ½ hours, or until tender.

Remove maws and cut into pieces. Return to pot and simmer an additional 45 minutes. (To thicken sauce add a little flour to pot and stir to dissolve.

If desired add a splash of hot sauce.) While hog maws and chitterlings are cooking, prepare collard greens. Remove stems, cut into small pieces and wash in warm water. Allow to soak 15 minutes. Wash again.

Place ham hock in water to cover and bring to a boil. Reduce heat and cook slowly for about 1 hour.

Add washed greens to pot and cook about 50 minutes or until tender.

Serves 4-6.

Accompaniment: A side dish of cornmeal bacon dumplings.

Posted to recipelu-digest by LSHW <shusky@...> on Feb 19, 1998

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