Creole Chitterlings (Chitlins)

1 . Stage

Clean chitterlings by removing all specks and any pieces of fat with specks on them. Rinse in several changes of salted water.

2 . Stage

Place cleaned chitterlings into a large pot and fill with enough water to cover; bring to a boil over medium-high heat. Drain, rinse, and return to the pot. Fill again with enough water to cover.

3 . Stage

Add whole onions, potato, and celery stalks, plus chopped bell pepper, vinegar, garlic, salt, bay leaf, Creole seasoning, and red pepper flakes to the pot. Bring to a boil over medium-high heat, then cover and simmer over medium heat for 3 to 4 hours; chitterlings should appear clear to white in color.

4 . Stage

Use a slotted spoon to transfer chitterlings to a cutting board. Cut into 1-inch pieces. Discard onions, potato, celery, and bay leaf. Pour out most of the cooking liquid, then return chitterlings to the pot.

5 . Stage

Cook over medium heat until chitterlings are heated through, 2 to 3 minutes.