To prepare down-home chitterlings, or pork intestines, thaw 10 pounds of frozen chitterlings. Place the chitterlings in a bowl of cold water, and then examine each chitterling under a stream of running cold water. Remove any unwanted materials to clean the chitterlings, but be careful not to strip away all of the fat. As you clean each chitterling piece, transfer it to a fresh bowl of cold water.
Allow the chitterlings to soak for a few minutes, and then transfer them to another bowl of fresh, cold water. The chitterlings are ready to cook if the water in this bowl is clear. If not, repeat the process of rinsing and transferring the chitterlings to fresh, cold water until the water in the bowl is clear.
Transfer the cleaned chitterlings to a pot of cold water, and bring the water to a boil. Peel and roughly chop 1 onion, and add it to the water. Add 2 teaspoons salt, 1 teaspoon crushed red pepper flakes and 1 teaspoon minced garlic. Reduce the heat, and allow the chitterlings to simmer for three to four hours, or until they reach your desired tenderness. Serve the chitterlings with vinegar and hot sauce over pasta.