How To make Chitlins and Maw
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.
How To make Chitlins and Maw's Videos
Cooking With Elaine: Chitterlings and Hamhocks with Rice
*** ATTENTION ***
Use Uncle Ben's rice or any parboiled rice.
Use a total of 4 cups of hamhock broth and 1 cup of water.
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Chitlins & Maws/ Chitterlings
What's up y'all! It's ya girl Glenda with Whatcha Cookin Glenda and in this video we are showing you how to make chitlin & Maws/ Chitterlings
This is something that is super simple but you never know who has trouble with something so simple.
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Soul Food Pork Chitlins & Hog Maws Recipe: How To Cook And Clean Chitterlings & Hog Maws
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Ingredients
15-20 Lbs Chitterlings
3 Lbs Hog Maws
2 Stalks Celery, chopped
1 Medium Onion, chopped
1/2 Green Bell Pepper, chopped
1/4 Red Bell Pepper, chopped
2 Tbs Butter
5 Tbs All-Purpose Flour
2 Qts Water
2 Qts Chicken or Vegetable Broth
1/3 Cup Apple Cider Vinegar
1/4 Hotsauce (optional)
2 Tbs Minced Garlic
1 Tbs Salt
1 Tbs Seasoning Salt
1 Tsp Italian Seasoning
1/2 Tsp Crushed Red Pepper (optional)
1/2 Tsp Black Pepper
Instructions
1. Chop your onion, celery, red, and green peppers into small pieces.
2. Place vegetables in a food processor, then blend them until they become paste.
3. Cleaning chitterlings: The chitterlings should be shaped like a glove with a big hole in it. Rip the chitterling apart. As you are ripping the chitterling apart, you'll notice it begins to separate from the clear membrane. Pull the membrane from the chitterling and discard it.
4. Slice your chitterlings in half.
5. Remove and scrape off the membrane on the hog maws.
6. Chop and slice your hog maws into thin small shape pieces with cooking scissors.
7. Place your chitterlings and hog maws in a bowl of water. Add 1 tbs of salt, then scrub chitterlings and hog maws. Let them soak for an hour, then drain the water.
8. Combine your broth with flour, then stir in well.
9. Place a big pot over medium-high heat.
10. Add your minced garlic.
11. Add your paste.
12. Add your butter and seasonings.
13. Add your vinegar.
14. Add your broth slurry and water.
15. Cover with a lid leaving a crack on the sides. Cook for 3-1/2 to 4 hours or until juice cooks down and chitterlings and maws are tender. Let the juice cook all way down if you want a thin gravy. Stir the chitterlings every 25-30 minutes.
16. Once done, add your crushed red peppers and hotsauce, then stir in well.
She Said She Would Never eat Chitterlings in her Long legged life but this what changed her mind!
How To Clean And Cook Hog Maws
Clean hog maws and add the water to the pot , 1/3 cup of vinegar, season all, accent, complete seasoning, adobe seasoning, onion powder, black pepper. Let it boil for about two hours check for tenderness remove the maws from the pot to cut up, once they have been cut up return to the pot to finish cooking. Taste it to see if need to add anything, cook for about thirty five minutes or until the juice has cooked down some. Eat over rice. Enjoy! Send Inquiries: @annthompson4091@gmail.com Instagram: @ georgiacookingforthesoul Cash App: $WillieBrick
Chitterlings and Hog Maws/Punches!
After many requests here it is, the video that you’ve been waiting for. I’m going to show you how I cook Chitterlings and Pork Punches my way. I was taught how to cook and clean this delicacy in my twenties. You have to have a real love for chitterlings in order to spend your precious hours standing over the sink cleaning them. I only add salt pepper and red pepper flakes to mine because I love to taste them and nothing else. I hope you will learn something from my video because it’s simple and to the point. I used Aunt Bessies pre cleaned chitterlings in this video. They are the best and the cleanest brand that I have ever purchased and I will only buy this brand in the future. Enjoy!
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