Best 3 Chitlins And Hog Maws Recipes

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DOWN HOME CHITTERLINGS



Down Home Chitterlings image

Chitterlings or pork intestines are a favorite among Southern families. Traditionally, they are prepared during the holiday season, but deep freezing makes them available year round. Be sure to wash any surface and your hands thoroughly with a bleach solution to avoid contamination while handling raw chitterlings. Chitterlings are very good and are allowed, in moderation, under some popular Low Carb Diets. Be certain to pass the vinegar and hot sauce. Enjoy!

Provided by KERYNE

Categories     Meat and Poultry Recipes     Pork

Time 8h

Yield 12

Number Of Ingredients 5

10 pounds frozen cleaned chitterlings, thawed
1 onion, roughly chopped
2 teaspoons salt
1 teaspoon crushed red pepper flakes
1 teaspoon minced garlic

Steps:

  • Soak the chitterlings in cold water throughout the cleaning stage. Each chitterling should be examined and run under cold water, all foreign materials should be removed and discarded. Chitterlings should retain some fat, so be careful to leave some on. After each chitterling has been cleaned, soak in two cold water baths for a few minutes. The second water should be clearer. If not, soak in one more bath.
  • Place the chitterlings in a 6 quart pot, and fill with cold water. Bring to a boil, then add the onion and season with salt, garlic and red pepper flakes. Be sure the water is at a full boil before adding seasonings, or the chitterlings could become tough. Continue to simmer for 3 to 4 hours, depending on how tender you like them. Serve with spaghetti or turnip greens. Be certain to pass the vinegar and hot sauce.

Nutrition Facts : Calories 312.2 calories, Carbohydrate 1.1 g, Cholesterol 365.4 mg, Fat 26.9 g, Fiber 0.2 g, Protein 16.6 g, SaturatedFat 12.6 g, Sodium 411.8 mg, Sugar 0.4 g

CHITLINS AND HOG MAWS



CHITLINS AND HOG MAWS image

THIS IS A NEW YEARS TRADITION AT OUR HOUSE ALONG WITH BLACKEYED PEAS, YAMS ,GREENS, AND CORNBREAD!

Provided by FANNIE MCCOY @ZAYDEN2

Categories     Other Main Dishes

Number Of Ingredients 10

10 pound(s) pork chitlins, washed and clean
2 pound(s) hog maws
tablespoon(s) salt and pepper
2 teaspoon(s) crushed red pepper flakes
3 - celery stalks,chopped
1 large onion, finely chopped
1 large bell pepper, chopped
5 clove(s) garlic, minced
2 tablespoon(s) accent
2 tablespoon(s) apple cider vinegar

Steps:

  • WASH THE CHITLINS AND HOG MAW, VERY WELL, PLACE HOG MAW IN A LARGE POT AND ADD ALL SEASONINGS. NOW COVER WITH WATER AND BRING TO A RAPID BOIL;
  • REDUCE HEAT TO MED. AND COOK UNTIL TENDER ABOUT 3 HOURS.WHEN TENDER TAKE HOG MAW OUT OF WATER AND LET COOL.MEANWHILE, ADD CHITLINS TO THE SAME WATER AND COOK UNTIL TENDER (ADDING MORE OF THE SAME SEASONINGS IF NECESSARY )NOW CUT HOG MAWS UP INTO 1 IN.PIECES AND MIX THEM IN WITH CHITLINS AND SIMMER FOR ABOUT 10 MIN. SERVE HOT

HOG MAW



Hog Maw image

Hog Maw translates to Pig Stomach. Grew up with it and I'm still alive and I love this meal. Good Pennsylvania dish.

Provided by Wildasin

Categories     Meat and Poultry Recipes     Pork     Sausage

Time 1h5m

Yield 6

Number Of Ingredients 5

4 baking potatoes, peeled and cubed
1 large pork stomach
1 ½ pounds bulk pork sausage
1 medium head cabbage, separated into leaves and rinsed
salt and pepper to taste

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Place the potatoes into a large pan with enough lightly salted water to cover them. Bring to a boil, and cook until tender, about 10 minutes. Drain and let cool.
  • Wash the pork stomach thoroughly in cold water. Alternate stuffing the pork stomach with potatoes, sausage, and cabbage, seasoning with a little salt and pepper, until the stomach is full. Try to make even layers, imagining how it will look when it is done and you slice it. Fold closed, and place in a shallow roasting pan. If you have any leftover stuffing ingredients, just place them in the pan around the outside.
  • Roast uncovered for 40 to 50 minutes in the preheated oven, until the sausage is cooked through and the stomach is browned and crispy. When done, slice into 2 inch slices and serve piping hot. You can make gravy out of the drippings if desired, but it is good by itself as a whole meal.

Nutrition Facts : Calories 715.1 calories, Carbohydrate 34.4 g, Cholesterol 408.5 mg, Fat 41.6 g, Fiber 6.9 g, Protein 49.5 g, SaturatedFat 14.6 g, Sodium 1088.9 mg, Sugar 6 g

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