Prepare a double sink or two separate wash sinks for the cleaning process.

Ensure the sinks are thoroughly cleaned before adding the hog maws.

Start by rinsing the hog maws one by one under room temperature water to remove any excess debris.

Carefully inspect each chitterling and remove any visible grit or black substances then move to the other sink.

Repeat the rinsing process 2 or 3 more times, ensuring they are clean and free from any impurities.

In a very large pot (we use a 5 gallon pot), fill it with 1/2-1 gallon of water then add quartered onion and green pepper along with salt, garlic powder and black pepper and red pepper flakes or apple cider vinegar if using, and turn to high heat and bring to a rapid boil.

Once boiling, turn heat to medium and add the cleaned hog maws one at a time to the pot.

Stir gently to distribute the seasonings evenly.

Cover the pot and cook the hog maws over medium heat for about 2-3 hours, or until they are very tender and the flavor of the remaining liquid should be concentrated. Occasionally check the pot to check on them.

Once the hog maws are cooked and tender, taste for flavor and adjust before removing from the heat.

Serve the hog maws hot or even make them along with the chitterlings next time as a part of a larger meal. They are usually served with hot sauce so enjoy.