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Memphis Chitterlings

1 1/2 teaspoons of peppercorns
1 1/2 teaspoon of salt
1 stalk of celery
1 medium whole onion
1 white potato, washed and peeled
10 pounds of chitterlings
3 pounds of hog maws

Instructions:

Thaw chitterlings in warm water (not hot). As soon as they are thawed enough to separate, begin cleaning. Remove all fat skin and foreign matter. Thoroughly rinse until chitterlings are completely cleaned. Repeat this process with the maws. Place cleaned chitterlings and maws in a large cooking container; boil for 45 minutes, then pour off this water. Cut up chitterlings and maws, cover with water, add celery, peppercorns, potato, and salt. Simmer for 4 to 6 hours. Remove and discard the celery, potato, and peppercorns.

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