Chit'Lins

Thoroughly wash chit'lins; need to get rid of all the excess fat, grease and dirt.

Change water often, until it rinses clear. Place clean chit'lins in a large pot, together with the onion, garlic, bay leaf, salt, pepper, vinegar and Tabasco sauce. Do not add water.

Bring slowly to a boil over medium heat; quickly reduce heat and simmer slowly for about 2 hours.

Remove excess water as it builds up.

The chit'lins will remain watery, but do not allow them to become saturated.

After 2 hours, cut the chit'lins into pieces.

Continue simmering them and removing the excess liquid for another 1 1/2 hours or until they become fork-tender.

When done, season to taste with additional salt, pepper, vinegar and Tabasco sauce.

Serve with greens and potato salad or slaw and cornbread.