Chit'Lins
["10 lb. chit'lins", "1 clove garlic, peeled", "1 Tbsp. salt", "1/4 c. vinegar (to start)", "1 Tbsp. Tabasco sauce (to start)", "1 large onion, quartered", "1 bay leaf", "2 tsp. black pepper"]
["Thoroughly wash chit'lins; need to get rid of all the excess fat, grease and dirt.", "Change water often, until it rinses clear. Place clean chit'lins in a large pot, together with the onion, garlic, bay leaf, salt, pepper, vinegar and Tabasco sauce. Do not add water.", "Bring slowly to a boil over medium heat; quickly reduce heat and simmer slowly for about 2 hours.", "Remove excess water as it builds up.", "The chit'lins will remain watery, but do not allow them to become saturated.", "After 2 hours, cut the chit'lins into pieces.", "Continue simmering them and removing the excess liquid for another 1 1/2 hours or until they become fork-tender.", "When done, season to taste with additional salt, pepper, vinegar and Tabasco sauce.", "Serve with greens and potato salad or slaw and cornbread."]
["chit'lins", "clove garlic", "salt", "vinegar", "Tabasco sauce", "onion", "bay leaf", "black pepper"]