Fried Chitterlings (Chitlins) and Hog Maws

In some parts of the country, chitterlings come in 10 pound buckets.
Hog maws come in smaller packages found in the freezer case.
After cleaning the chitterlings of the fat you will only
end up with about half as much volume.

Ingredients:
2 pounds hog maws (pig stomach)
2 pounds chitterlings (pig intestines)
3 quarts water
1 teaspoon salt
1/2 teaspoon red pepper (flakes)
1 medium peeled onion (white or yellow)

Directions:
The hog maws are the thickest and take the longest to cook.
Rinse them thoroughly as you trim off the excess fat.
Put them in pot along with your 3 quarts water, onion, pepper, and salt.
Bring them to a boil,reduce heat to medium and cook for 1 hour 15 minutes.
While maws are cooking, rinse chitterlings thoroughly and trim the extra fat off them. Like most organ meats, they have a lot of fat.
Add chitterlings to pot after maws have cooked for 1 hour 15 minutes.
Cook another 1 hour 30 minutes or until tender.
Add a little extra water if necessary.
Prepare a large cast iron skillet with 1/4 stick of butter.
Remove maws and chitterlings from pot and slice.
Then stir with a large metal spoon as you lightly brown them.
You can pour out the water from the pot, including the onion.
The onion adds flavor and makes them smell nicer while simmering.