For easy chitlins, or chitterlings, organize 5 pounds pre-cooked chitterlings, 3 cups water, 1 teaspoon black pepper, 2 teaspoons hot sauce and 3 teaspoons garlic powder. Also gather 3 tablespoons Worcestershire sauce, 1/2 cup vinegar and 2 teaspoons of either Accent or salt. Cook the chitterlings and spiced liquid mixture in a large pot for approximately 1 3/4 hours.
Empty the pre-prepared chitlins from their container, making sure to rinse any package sauce completely off all the pieces before proceeding. In the large cooking pot, add the water, vinegar, hot sauce, Worcestershire sauce, garlic powder and all the other seasonings. Add the 5 pounds of cleaned chitterlings to the pot, and bring the burner up to medium heat.
Allow the contents of the pot to heat gradually until they achieve a rolling boil, about 45 minutes. Next, reduce the burner temperature so that the contents of the pot begin simmering, maintaining that temperature for another hour. During this time, ensure that you stir the mixture consistently, as otherwise it sticks. After the time elapses, check the tenderness of the chitterlings; ideally they cut easily with only the side of a fork. For best results, consider preparing the chitterlings 24 hours before serving.