Creole Chitterlings


1 large baking potato
1 green bell pepper, chopped
1 cup apple cider vinegar
2 large onions, peeled and halved
3 cloves garlic
3 stalks celery, with leaves
20 pounds frozen cleaned chitterlings, thawed
1 bay leaf
1 tsp Creole seasoning to taste
1 tsp red pepper flakes, or to taste
2 tbsp salt


Clean the chitterlings by removing all stains and grease from them. Rinse in several changes of salted water. Place them in a large saucepan and fill them with enough water to cover. Boil, drain, rinse, and fill with enough water to cover again.
Return to the heat and add the potato, onions, green pepper, garlic, celery, and vinegar. Season with salt, Creole seasoning, bay leaf, and red pepper flakes. Cover and simmer over medium heat for 3 to 4 hours. Chitterlings should appear clear to white.
Cut the chitterlings into 1-inch pieces and return them to the pot. Pour most of the cooking liquid. Discard the potato, celery, onions, and bay leaf. Heat the chitterlings and serve with your favorite side dishes. Store leftovers in the refrigerator. Like so many other great soul food dishes, chitlins taste even better after the flavor has soaked up for a few hours.