Here is a recipe for chitterlings and hog maws I got off the site. My mother's recipe is on my little ancient laptop.
Mom would put a potato in to cook with the chitterlings to help "cut the smell". I don't think it made much difference!
CHITTERLINGS AND HOG MAWS
2 POUNDS HOG MAWS (PIG STOMACH)
2 POUNDS CHITTERLINGS (PIG INTESTINES)
3 QUARTS WATER
1 TEASPOON SALT
1/2 TEASPOON RED PEPPER (FLAKES)
1 MEDIUM PEELED ONION (WHITE OR YELLOW)
THE HOG MAWS ARE THE THICKEST AND WILL THEREFORE TAKE THE LONGEST TO COOK. RINSE THEM THOROUGHLY AS YOU TRIM OFF THE EXCESS FAT. PUT THEM IN A 6 QUART POT ALONG WITH YOUR 3 QUARTS WATER, ONION, PEPPER, AND SALT. BRING THEM TO A BOIL, THEN REDUCE HEAT TO MEDIUM AND COOK FOR 1 HOUR 15 MINUTES.
WHILE MAWS ARE COOKING, RINSE CHITTERLINGS THOROUGHLY AND TRIM THE EXTRA FAT OFF THEM. LIKE MOST ORGAN MEATS, THEY HAVE A LOT OF FAT. ADD CHITTERLINGS TO POT AFTER MAWS HAVE COOKED FOR 1 HOUR 15 MINUTES. COOK ANOTHER 1 HOUR 30 MINUTES OR UNTIL TENDER. ADD A LITTLE EXTRA WATER IF NECESSARY.
SLICE THE CHITTERLINGS INTO PIECES AS ABOVE, BUT THEM PUT THEM BACK IN THE POT WITH THE STOCK. YOU CAN GET RID OF THE ONION. COVER THE POT AND SIMMER THE CUT UP MIXTURE FOR ANOTHER 50 MINUTES.
IF YOU DON'T LIKE ONION OR DON'T HAVE ONION, YOU CAN ADD FOUR OR FIVE BAY LEAVES TO THE MIXTURE INSTEAD.. AGAIN, YOU THROW THE BAY LEAVES AWAY BEFORE COOKING DOWN THE CHITTERLINGS.
BY NOW THE HOG MAWS AND CHITTERLINGS SHOULD BE THOROUGHLY DONE AND ALMOST FALLING APART. YOU CAN SERVE THEM WITH YOUR FAVORITE SIDE DISHES SUCH AS GREENS, MACCARONI AND CHEESE, OR RICE. I ACTUALLY PREFER TO EAT THEM BY THEMSELVES, WITH SEVERAL SPLASHES OF HOT SAUCE. HOWEVER, THEY ARE FATTENING AND IT'S TOUGH NOT TO EAT TOO MUCH. SO YOU PROBABLY SHOULD HAVE A SIDE DISH.
STORE THE LEFTOVERS IN THE REFRIGERATOR. LIKE SO MANY OTHER GREAT SOUL FOOD DISHES, CHITLINS TASTE EVEN BETTER AFTER THE FLAVOR HAS SOAKED IN FOR A FEW HOURS. THE LEFTOVERS WON'T LAST LONG.