2 pounds pork maw
2 tablespoons salt
2 teaspoons crushed red pepper — flakes
4 stalks celery — finely chopped
4 small onions — finely chopped
4 small green bell peppers — cored, seeded and
— finely chopped 5 pounds precooked chitlins
1. Wash the pork maw thoroughly in several changes of cold water. Drain thoroug hly and place in a large pot with enough cold water to cover by 2 inches. Add t he salt, red pepper, and half of the celery, onions, and green peppers. Heat to boiling, reduce to simmering, and cook, covered, until tender. This could take anywhere from 1 1/2 to 3 hours, depending on the maw.
2. Meanwhile, wash the chitlins carefully in several changes of cold water. Dra in thoroughly. Refrigerate until needed.
3. Drain the cooked maw and reserve the cooking liquid. Place the chitlins in a large pot and add enough of the maw cooking liquid to cover by 2 inches. Add t he remaining celery, onions, and green peppers. Heat to boiling, reduce to simm ering, and cook, covered, until tender, about 1 hour and 30 minutes.
4. Meanwhile, when the pork maw is cool enough to handle, cut it into 1-inch pie ces.
5. When the chitlins are tender, stir in the maw pieces and simmer together a fe w minutes. Check the seasoning and serve hot.