Pork Chitterlings (Chitlin's)

1. In large pot, out in the yard, bring chitterlings, vinegar, onions, peppers and salt to a boil in lots of water.
2. Simmeri 3-1/2 to 4 hours, changing water 2 times, until fork tender.
3. Cool. Remove all fat and foreign matter.
4. Reheat in fresh water and serve piping hot. Pass hot pepper sauce.
5. To fry: dip 2-inch pieces of chitterlings in corn meal, salt and pepper.
6. Fryi in deep fat, not too crisp.
7. For battered chitterlings: make a thin pancake batter.
8. Dip chitterlings in batter and fry until golden brown.
9. Serve with baked potatoes, slaw and corn bread.
10. Serves 4-6. From High Cotton Cookin' , Marvell Academy Mother's Association, Marvell, AR 72366.