Tips and Hacks
A teaspoon of cider vinegar will take care of too-sweet main dishes or vegetables.
Maws, Chitterlings & Collard Greens
/ Cuisine: United States

Ingredients

Qty unit Ingredient
1 pound
1 1/2 quarts
1 pound
1/2 teaspoon
1/2 teaspoon
1/4 teaspoon
1 dash
1 bunch
1 small

Directions:

A side dish of cornmeal bacon dumplings is a great accompaniment to this dish.

Cut off excess fat from hog maws. Rinse under running water until the water runs clean. Place in a stockpot with 1 1/2 quarts water.

Bring to a boil. Add salt, pepper and red pepper flakes. Reduce heat and simmer for approximately 1 hour.

Rinse chitterlings and add to stockpot. Cook another 1 1/2 hours, or until chitterlings are tender.

Remove maws and cut into pieces. Return to pot, add tabasco sauce and simmer an additional 45 minutes.

While hog maws and chitterlings are cooking, prepare collard greens.

In another pot, place ham hock in water to cover and bring to a boil. Reduce heat and cook slowly for about 1 hour.

Remove stems of collards, cut into small pieces and wash in warm water. Allow to soak in water for 15 minutes. Wash again. Set aside.

After the ham hock has cooked for an hour, add washed greens to pot and cook about 50 minutes or until tender.

Serve the maws and chitterlings over the collard greens.

Paul B. | June 23rd, 2022

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If you've over-salted soup or vegetables, add a cut, raw potato. Discard it once your dish has cooked. It will absorb the salt.