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Chitlins a la California

10 lb Chitterlings
1 c Diced onion
1 c Diced celery
6 Small red peppers
3 Cloves garlic, minced
2 tb Salt
1 tb Black pepper
1 c Cider vinegar
1 tb Sugar

Soak chitterlings in warm salt water 30 minutes. Cut each into 12-inch pieces. Slit open. Remove all fat particles and debris. Wash in warm to hot water 3 to 5 times. Place in large Dutch oven or kettle. Add onion, celery, peppers, garlic, salt and pepper. Bring to a boil. Reduce heat. Cook on medium-low heat 4 hours.

Add vinegar and sugar. Cook on low heat one hour.

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