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Add a photoServings: 12
Ingredients
- 3 3/4 c. WATER
- 12 gal WATER
- 75 lb PORK CHITTERLING
- 20 x Large eggs SHELL
- 3/4 c. Lowfat milk, DRY NON-FAT L HEAT
- 4 lb FLOUR GEN PURPOSE 10LB
- 1 Tbsp. PEPPER BLACK 1 LB CN
- 1 quart VINEGAR CIDER
- 14 tsp SALT TABLE 5LB
- 1/4 c. SALT TABLE 5LB
Directions
- TEMPERATURE: 375 F. DEEP FAT
- 1. COVER Frzn CHITTERLINGS WITH WATER; Add in VINEGAR AND SALT.
- THAW. (MAY DONE OVERNIGHT IN REFRIGERATOR).
- 2. WHILE WASHING UNDER Cold RUNNING WATER, STRIP MOST FAT PARTICLES FROM LINING. WASH CHITTERLINGS Till CLEAN AND WHITE IN APPEARANCE.
- 3. COVER CHITTERLINGS WITH WATER; BRING TO A BOIL. COVER; SIMMER 1 1/2 Hours.
- 4. DRAIN; CUT Pcs INTO 1- 1 1/2 INCH LENGTHS. RINSE IN VINEGAR WATER.
- 5. DIP Liquid removed CHITTERLINS IN Mix OF SIFTED GENERAL PUPOSE FLOUR, SALT AND BLACK PEPPER; THEN IN Mix OF NONFAT DRY Lowfat milk, WATER AND BEATEN Large eggs, AND THEN IN FLOUR Mix. FRY IN 325 F. DEEP FAT Till LIGHT BROWN, ABOUT 2 Min.
- SERVING SIZE: 2/3 C. (4
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