Chitterlings

10 lb. Chitterlings cut into 2" lengths
1 garlic clove
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. each thyme, clove, mace, allspice
1 bay leaf
1/4 c. sliced onions
3 red peper pods
2 tbs. apple juice

Wash in cold water, then soak 24 hours refigerated in cold salted water to cover. Then wash again. Remove excess fat but leave some for flavor. Put in a large pot with enough water to cover:

Bring slowly to a boil. Cover and reduce the heat at once and simmer 3 to 4 hours. Stir occasionally to keep it from sticking.

We were well along in years before we discovered the name of this dish had an actual "ing" suffix on the end. For years we listened to our ancestors call this dish "chittlins"

Adapted from: d008266c@dcfreenet.seflin.lib.fl.us (John Williams)
Adapted by Patti Vincent