SC - Ravioli, dumplings, and excoriation

[Siegfried Heydrich]

    Yeah, you've really got to clean the shit out of 'em, cut 'em into
little calamari type rings, and then soak 'em good. Milk works, buttermilk
is better, though. I haven't tried the vinegar soak (I assume it's vinegar
water), but next Chittlin' Strut, maybe I'll give it a shot.
    Baked chitterlings? Never done that, only deep fried.

    Sieggy

> Ever tried chitterlings en adobo?  I live in an agricultural area, so we
have
> a huge hispanic population, and consequently I can get very fresh
> chitterlings, tripas, etc...  Although, I do find that I have to soak them
> for quite a while in milk, and then again in vinegar in order to use them,
> they cook up quite quickly.  I make my own adobo, and then bake the
> chitterlings in it, and eat it with tortillas (and, of course, my own
> habanero salsa)  It's a real ring-burner!