Chitlins and Maw

* Exported from MasterCook Mac *

Chitlins and Maw

Recipe By : Sylvia Woods of the World Famous Sylvia's Restaurant (NYC)
Serving Size : 8 Preparation Time :0:00
Categories : Ethnic Pork & Ham
Soul Food

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds pork maw
2 tablespoons salt
2 teaspoons crushed red pepper -- flakes
4 stalks celery -- finely chopped
4 small onions -- finely chopped
4 small green bell peppers -- cored, seeded and
-- finely chopped
5 pounds precooked chitlins

1. Wash the pork maw thoroughly in several changes of cold water. Drain
thoroug
hly and place in a large pot with enough cold water to cover by 2 inches. Add
t
he 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.

2. Meanwhile, wash the chitlins carefully in several changes of cold water.
Dra
in thoroughly. Refrigerate until needed.

3. 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 inches. Add
t
he remaining celery, onions, and green peppers. Heat to boiling, reduce to
simm
ering, and cook, covered, until tender, about 1 hour and 30 minutes.

4. Meanwhile, when the pork maw is cool enough to handle, cut it into 1-inch
pie
ces.

5. When the chitlins are tender, stir in the maw pieces and simmer together a
fe
w minutes. Check the seasoning and serve hot.



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Per serving: 25 Calories; 0g Fat (5% calories from fat); 1g Protein; 6g
Carbohyd
rate; 0mg Cholesterol; 1889mg Sodium

Serving Ideas : Collard Greens, Cornbread, Potato Salad

NOTES : Pork maw is to the pig what tripe is to the cow - that part of the
stoma
ch that is prepared for food. It is sometimes available in supermarkets in 1
po
und containers. Otherwise, order some from your butcher.