Cut open the chitterlings, scrape off and discard the fat. Wash thoroughly, until the water runs clear.

Place in a pot, add vinegar and 2 tablespoons of salt. Cover and simmer for about 3 hours, until tender.

Drain, cool, and cut into finger-length pieces. Set aside.

In a bowl; mix milk and egg together. Add flour and baking powder. Stir until a smooth consistency is reached.

Dip chitterlings in batter. Fry in very hot, 375°F oil until brown.