Chit'Lins - cooking recipe

Ingredients

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

Preparation

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.