Inner lining of pork stomach or largest intestine (chitterlings)
2
cloves garlic
3
bay leaves
2 gross
onions
1 Esslöffel
Salt (not iodized)
1 Esslöffel
pepper
1 Teelöffel
cayenne pepper
1 Teelöffel
Chili pepper
1/2 Teelöffel
mace ground
1/2 Teelöffel
cloves ground
1/2 Teelöffel
allspice gound
1 Esslöffel
thyme minced
1 Esslöffel
marjoram minced
1 Esslöffel
parsley minced
die Zubereitung:
di2@delphi. Com (Diana Rattray) (you can use an extra pound of pork instead of the tripe.) - Chop, do not grind the meat. Mix with seasonings. Stuff into casings. Age at least overnight and then smoke several hours using hickory, hackberry or ash. (Do not use pine.) Throw anything sweet, such as cane sugar or syrup, raw sugar, molassess, sugar cane or brown sugar on the wood before lighting.
From the Chile-Heads recipe list. Downloaded from Glen's Mm Recipe Archive, http://www. Erols. Com/hosey.
