Q. How long do I cook chittlerings?
A. Chitterlings, or the small intestines of a freshly slaughtered pig, are generally cut into 2-inch segments, covered with water, brought to a boil, covered, and then reduced to a simmer for three to four hours. You can add a garlic clove, a little salt and pepper, spices, such as thyme, clove, mace and allspice, a bay leaf, a bit of onion, and a couple tablespoons of white wine vinegar to the liquid to round out the flavor.
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