- Cornmeal Bacon Dumplings
- Battered Chitterlings
- Fried Chitterlings
Related Recipes:
Tips and Hacks
The difference between gelatine and agar is; gelatine needs to be cooled to set up, agar agar doesn't.
Agar will set up regardless if it's cooled or not.
Maws, Chitterlings & Collard Greens
Submitted by Paul B. See all of Paul B.'s recipes. | June 23rd, 2022
| Amount | 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 |
Ham Hock
split
|
Chitterlings
Salt
Pepper
Additional Info:
A side dish of cornmeal bacon dumplings is a great accompaniment to this dish.
Directions:
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.
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.
Submitted by Paul B. See all my recipes. | June 23rd, 2022
Filed Under:
-
Cuisine: United States
Tested and True
To prevent cheese from molding, store it in an air tight container with a couple of sugar cubes.
Be sure to date and label the container.