Pork Chitterlings & Hog Maws Recipe

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15-20 Lbs Chitterlings

3 Lbs Hog Maws

2 Stalks Celery, chopped

1 Medium Onion, chopped

1/2 Green Bell Pepper, chopped

1/4 Red Bell Pepper, chopped

2 Tbs Butter

5 Tbs All-Purpose Flour

2 Qts Water

2 Qts Chicken or Vegetable Broth

1/3 Cup Apple Cider Vinegar

1/4 Hotsauce (optional)

2 Tbs Minced Garlic

1 Tbs Salt

1 Tbs Seasoning Salt

1 Tsp Italian Seasoning

1/2 Tsp Crushed Red Pepper (optional)

1/2 Tsp Black Pepper


Pork Chitterlings & Hog Maws



1. Chop your onion, celery, red, and green peppers into small pieces.


2. Place vegetables in a food processor, then blend them until they become paste.

Pork Chitterlings & Hog Maws-Recipe

3. Cleaning chitterlings: The chitterlings should be shaped like a glove with a big hole in it. Rip the chitterling apart. As you are ripping the chitterling apart, you’ll notice it begins to separate from the clear membrane. Pull the membrane from the chitterling and discard it.

Pork Chitterlings & Hog Maws-Recipe

4. Slice your chitterlings in half.

Pork Chitterlings & Hog Maws-Recipe

5. Remove and scrape off the membrane on the hog maws.

Pork Chitterlings & Hog Maws-Recipe

6. Chop and slice your hog maws into thin small shape pieces with cooking scissors.

Pork Chitterlings & Hog Maws-Recipe   Pork Chitterlings & Hog Maws-Recipe

7. Place your chitterlings and hog maws in a bowl of water. Add 1 tbs of salt, then scrub chitterlings and hog maws. Let them soak for an hour, then drain the water.

Pork Chitterlings & Hog Maws-Recipe

8. Combine your broth with flour, then stir in well.

Pork Chitterlings & Hog Maws-Recipe

9. Place a big pot over medium-high heat.

10. Add your minced garlic.

11. Add your paste.

Pork Chitterlings & Hog Maws-Recipe

12. Add your butter and seasonings.

13. Add your vinegar.

Pork Chitterlings & Hog Maws-Recipe

14. Add your broth slurry and water.

Pork Chitterlings & Hog Maws-Recipe

15. Cover with a lid leaving a crack on the sides. Cook for 3-1/2 to 4 hours or until juice cooks down and chitterlings and maws are tender. Let the juice cook all way down if you want a thin gravy. Stir the chitterlings every 25-30 minutes.

Pork Chitterlings & Hog Maws-Recipe

16. Once done, add your crushed red peppers and hotsauce, then stir in well.

Pork Chitterlings & Hog Maws-Recipe   Pork Chitterlings & Hog Maws-Recipe

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