Chitterlings

Begin by purchasing high-quality chitterlings from a trusted butcher or grocery store. Make sure they are properly cleaned and prepared.
Once home, rinse the chitterlings thoroughly under cold running water. Remove any excess fat, debris, and membrane.
Soak the chitterlings in a large bowl of cold water with the juice of one lemon and two tablespoons of white vinegar for at least 2 hours. This helps to further clean and remove any unpleasant odors.

After soaking, rinse the chitterlings again under cold water.
In a large pot, place the chitterlings, chopped onion, minced garlic, bay leaves, thyme, oregano, and crushed red pepper flakes if using.
Cover the chitterlings with water and bring the pot to a boil. Once boiling, reduce the heat to a simmer and cook for 2-3 hours or until the chitterlings are tender.
Skim off any foam that rises to the surface during cooking.

Drain the chitterlings and return them to the pot.
Season with salt and black pepper to taste. Squeeze the juice of the remaining lemon halves into the pot.
Continue to simmer the chitterlings for an additional 30 minutes to allow the flavors to meld.