Instructions: Soak chitterlings in warm salt water 30 minutes. Cut each into 12-inch pieces. Slit open. Remove all fat particles and debris.

Wash in warm to hot water 3 to 5 times. Place in large Dutch oven or kettle. Add onion, celery, peppers, garlic, salt and pepper. Bring to a boil. Reduce heat. Cook on medium-low heat 4 hours.

Add vinegar and sugar. Cook on low heat one hour.

Delia Johnson, Caterer

Tennessee

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