Ooohhh chile!!! Youz a fust tam chitlin cooka huh? Well this whatchu do baby, fust you cleenz'm, and den ya rinchem and make show you rinchem gude. Sounding like my ole Granny(RIP). Seriously, I know there is a lot of fat that you have to make sure you get rid of that and there is a LOT of washing, I think it takes longer to clean them because you want to make sure that there is NO pig crap if you know what I mean. Basically, you can use salt, pepper, some vinegar(to taste) and cut some onion up in them when they are closed to being done. You just have to keep watching them to make sure the water does not boil off of them, because there is nothing worse than burnt chitlins. I would guestimate the cooking time of about 3-4 hours depending, because you want to make sure that they are nice and done. If all else fails and you don't feel all that comfy with cooking them, you can always cheat a little and get the ones that are already cooked and just follow the same thing I told you about adding the seasonings in them. With those you just heat and eat. You can find them in any frozen food section of your supermarket by the turkeys and hams. BTW, I love me a good clean chitlin.......
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