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Chitlins and Maw
2 pounds pork maw
2 tablespoons salt
2 teaspoons crushed red pepper flakes
4 stalks celery, finely chopped, divided
4 small onions, finely chopped, divided
4 small green bell peppers, cored, seeded and finely chopped, divided
5 pounds precooked chitins
Wash the pork maw thoroughly in several changes of cold water and
drain. Place in a large pot with enough cold water to cover by 2 inches.
Add salt, red pepper, and half of the celery, onions, and green peppers.
Bring to a rolling boil; reduce heat and simmer, covered, until tender.
Wash the chitins carefully in several changes of cold water and drain. Return to refrigerator until needed.
Drain the cooked maw and reserve the cooking liquid.
Place the chitins In a large pot and add enough of the maw cooking liquid to cover by 2 inches. Add remaining celery, onions, and green peppers. Bring to a rolling boil; reduce heat and simmer, covered, until tender, about 1 hour and 30 minutes.
Cut maw into 1-inch pieces. When the chitins are tender, stir in the maw pieces and simmer A few minutes. Check the seasoning and serve hot.
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