Chitterlings

Fill a large basin with cold water and stir in the vinegar and salt. Drop in the chitterlings and hog maws, and soak undisturbed for 30 minutes. Drain off the water, peel off and discard the fat from the chitterlings and hog maws, and rinse the meats under cold running water. Soak the chitterlings and hog maws in fresh cold water for 1 to 2 hours longer, changing the water several times. Rinse the meats again under cold running water and place them in and 8 to 10 quart casserole. Add the onions, chilies, celery, black pepper, green pepper and the 3 cups of water, and bring to a boil over high heat. Cover the casserole tightly, reduce the heat to low, and simmer for about 3 hours, or until almost all the liquid has evaporated and the chitterlings and hog maws are tender. Serve at once, accompanied by potato salad, boiled greens and cornbread and by cruet of vinegar.

If you prefer the chitterlings fried, prepare and boil them as described. Pat them thoroughly dry with paper towels and place them in and ungreased heavy 10 to 12 inch skillet, preferably one with a nonstick surface. Fry uncovered over moderately high heat, turning them frequently with tongs or a wooden spoon until they are golden brown.