Instructions: Wash chitterlings in warm water, rubbing as you would clothes, to remove all grease and residue. When washing water runs clear they are clean. Place the chitterlings in a large pot. Do not add water. The chitterlings will produce their own water, aided by the dampness produced from the washing.

Add salt and onion (it is the onion that reduces the odor). Simmer slowly for 2 hours, removing water as it builds up, so that mixture remains watery but does not run over. Stir every half hour or so to prevent sticking.

After 2 hours cut chitterlings into smaller pieces with a two-pronged fork and a knife. Continue cooking for 1-2 hours more, or until completely tender. Remove excess liquid. Adjust seasoning, using salt, vinegar and hot sauce to taste. Serve with greens, potato salad and corn bread. yield: 6 servings

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