Chitterlings and potato salad

Method

1. For the chitterlings: wash the chitterlings once more under a running tap and pass the water through them, pulling and squeezing to remove all dirt. Cut them into 6cm strips and put them in a large pot. Cover with cold water and bring to the boil.

2. Add all of the vegetables and seasonings to the pan and make sure there is enough water to cover. Cover with a lid and slowly bring to the boil. Simmer for 3 ½ - 4 hours, until the chitterlings are tender. They will reduce in volume a lot. Once the chitterlings are cooked, remove them from the water with a slotted spoon.

3. For the cornbread: preheat the oven to 180C/Gas 4.

4. Put the butter in a 23cm round or square baking tin and place in the hot oven to melt, being careful not to let it burn. Remove once melted.

5. Mix all of the dry ingredients in a bowl and make a well in the centre. Add the eggs, milk and melted butter and stir well with a wooden spoon, working fast so that the butter doesn't harden.

6. Pour the mixture into the warm baking tin, place in the oven and bake for 35-40 minutes, until risen and golden brown.

7. For the potato salad: boil the potatoes whole in their skins for 15 minutes, or until tender. Drain and leave until cool enough to handle then peel them and dice into a large bowl.

8. Add the celery, onions, peppers and season with salt and pepper. Stir in the mayonnaise, egg, mustard and cucumber relish. Sprinkle the salad with paprika.

9. Serve the chitterlings with hot sauce, vinegar, the potato salad and the cornbread.