Title: Chitlins a la California
Categories: Black Innards Vegetable Peppers Main
Yield: 6 Servings

10	lb	Chitterlings
1	c	Diced onion
1	c	Diced celery
6		Small red peppers
3		Cloves garlic, minced
2	tb	Salt
1	tb	Black pepper
1	c	Cider vinegar
1	tb	Sugar

Soak chitterlings in warm salt water 30 minutes. Cut each into 12-inch pieces. Slit open. Remove all fat particles and debris. Wash in warm to hot water 3 to 5 times. Place in large Dutch oven or kettle. Add onion, celery, peppers, garlic, salt and pepper. Bring to a boil. Reduce heat. Cook on medium-low heat 4 hours.

Add vinegar and sugar. Cook on low heat one hour.

Delia Johnson, Caterer Johnson's Catering

1991 The National Council of Negro Women Inc. The Black Family Reunion Cookbook Tradery House, Memphis, Tennessee MM Format by John Hartman Indianapolis, IN

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