| Creole Chitterlings
10 pounds of chitterlings, cooked
1 onion, diced
2 stalks celery, chopped
1 green pepper, diced
1 garlic clove
2 cups of reserved liquid
1 can of tomato sauce
1/2 can of tomato paste
Crushed red peppers to taste
a pinch of oregano
Cut the chitterlings into small pieces, about 1 inch. Sauté the onion, celery, green pepper, and garlic clove in a little butter or drippings until soft. Remove the garlic clove. In a pot large enough to accommodate the chitterlings, put the 2 cups of liquid reserved from cooking the chitterlings in BASIC CHITTERLINGS 2 Add the tomato sauce, tomato paste, red peppers, oregano, sautéed onions, celery, green peppers and the drippings from the sautéing. Add the chitterling pieces, cover and simmer for 1 hour. Serves 6 |
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