How long do I cook chitterlings?

 Chitterlings, or the small intestines of a freshly slaughtered pig, are generally cut into 2-inch segments, covered with water, brought to a boil, covered, and then reduced to a simmer for three to four hours.

You can add a garlic clove; a little salt and pepper; spices, such as thyme, clove, mace, and allspice; a bay leaf; a bit of onion; and a couple tablespoons of white wine vinegar to the liquid to round out the flavor.

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