Wash chitterlings in warm water to remove all grease and residue. When water runs clear they are clean.
Place the chitterlings in a large pot. Do not add water. The chitterlings will produce their own liquid.
Add salt and sliced onion. Simmer slowly for 2 hours, removing water as it builds up. The mixture should remain watery but don't allow it to overflow. Stir every half hour or so to prevent sticking.
After 2 hours cut chitterlings into smaller pieces. Continue cooking for 1 to 2 hours longer, or until completely tender.
Remove excess liquid. Adjust seasoning, using salt, vinegar and hot sauce to your liking.
Serve with greens, potato salad and corn bread.
Karen M. | January 20th, 2022