4 lbs Stevens Chitterlings, cut into 4 in. lengths
2 and 1/2 cups self rising flour
1 cup vegetable shortening
1 cup boiling water
salt and pepper to taste
2 dashes paprika
Boil the chitlins in four quarts lightly salted water until tender. Remove the chitlins from the broth. Cut in shortening with fork and add boiling water, small amounts at a time. Shape the mixture into a ball and roll into a thin sheet on a lightly floured tray or surface. Then cut into strips and drop them into 3 quarts of the boiling chitlin broth. Cover and let cook for about ten minutes. Salt and pepper to taste and return the chitlins to the broth. Serve with green beans and fried okra.