Chitterlings

There is probably no other dish that brings out the word "soul" more strongly than this one. These are the intestines of the pig, washed and soaked, cleaned and pulled, then cooked for hours until they are tender. I admit they take a bit of getting used to, but like all foods of your childhood, once you learn to enjoy them you long for them for the rest of your life. The name of this dish is generally pronounced "chitlins." It comes from the Middle English name for body organs, "chitirling." Yes, I have come to enjoy them now and then. The chitterlings can be purchased in central-area meat markets, frozen and ready to go. The only problem is the cleaning. You must open each piece and scrap the fat. The fat is discarded as it has a very strong flavor. Cut into 6-inch lengths and rinse in fresh water several times. Soak overnight in the refrigerator in salt water. Rinse the chitterlings and place in a heavy kettle with a tightfitting lid. Add all other ingredients except the green bell pepper. Simmer for 2-3 hours until tender. Add the chopped bell pepper and cook for an additional 15 minutes. From <The Frugal Gourmet Cooks American>. Downloaded from Glens MM Recipe Archive, G Internet.