BIGGSuperstore.com

10 pounds of chitterlings
1 pound of hog maws, cut up
1 large yellow onion, cut-up
1 large green pepper, cut up
1 Bay Leaf
1 large white potato, peeled
2 Pods Red Pepper
1 tablespoon of salt
1 tablespoon of pepper
1/2 cup of vinegar
2 Cloves Garlic, sliced  

Instructions:

If frozen, thaw chitterlings (this could take overnight). CLEANING CHITTERLINGS. Under running water, remove and discard fat and any debris from each chitterling section. Place cleaned sections in a pot of cold water as you continue to remove and discard. Pour the chitterlings into the sink, fill the sink with water and clean each piece, carefully and thoroughly. Double check to make sure there is no debris clinging to any piece. Rinse in fresh water several times. Cut the chitterlings into pieces about 2 inches long. Transfer to pot for cooking. CLEANING HOG MAWS. Thaw maws if frozen. Under running water, remove the fat and debris from maws. Cut maws into 2 inch pieces. Rinse in fresh water several times. Place chitterlings and maws in large pot. Add garlic, onion, bay leaf, salt, vinegar, potato and red pepper. Bring pot to a boil. Reduce heat. Cover and simmer 4-5 hours or until chitterlings are tender. Stir occasionally. Remove and discard the bay leaf. Using a fork or spoon, mash the potato against the side of the pot. Stir to distribute the mashed potato. Serve hot.