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Chitterlings meats, offal 2 lb chitterlings 1 teaspoon garlic -- minced 1 fresh 1 egg -- beaten 1 tablespoon water 1 cracker crumbs 1 oil for frying 1 cayenne pepper (or grnd. to 1 taste) -- chopped Wash chitterlings thoroughly and cover with boiling salted water; add garlic and cayenne pepper and cook until tender, about 2 hours. Drain chitterlings and cut into two-inch pieces; dip each piece into egg beaten with water and then into cracker crumbs. Fry in hot oil at 375-deg. F. until brown; drain on paper towels. ~ - - - - - - - - - - - - - - - - -=20 NOTES : ISBN:0-935619-00-3 Recipe By : frm. Cajun Cuisine (Beau Bayou Publishing Company, 1985) From: Inagaddadavida Date: 14 Dec 96 Chile-Heads List Ä Yield: 4 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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