1. Trim: Cut away any excess fat from the hog maws.

2. Rinse: Wash the hog maws thoroughly under cold running water until the water runs completely clear.

3. Boil: Place the cleaned hog maws into a large stockpot with 1 1/2 quarts of water and bring it to a boil.

4. Season: Add the salt, black pepper, and red pepper flakes to the pot.

5. Simmer: Reduce the heat and let the mixture simmer gently for about 1 hour.

6. Clean: While the maws are simmering, thoroughly rinse the chitlins under running water.

7. Combine: Once the hog maws have simmered for an hour, add the cleaned chitlins into the same stockpot.

8. Cook: Continue cooking the mixture for another 1 1/2 hours, or until the chitlins are completely tender.

9. Slice: Remove the hog maws from the pot, cut them into bite-sized pieces, and return them back to the stockpot.

10. Flavour: Add a dash of Tabasco sauce to taste and let the meat simmer for an additional 45 minutes.

11. Prepare: In a separate pot, cover the split ham hock with enough water to submerge it and bring to a boil.

12. Soften: Reduce the heat on the ham hock and let it simmer for about 1 hour.

13. Chop: Remove the tough stems from the collard greens, cut the leaves into small pieces, and wash thoroughly in warm water.

14. Soak: Let the greens soak in water for 15 minutes, then wash them one more time and set aside.

15. Integrate: After the ham hock has simmered for an hour, add your prepared collard greens into that second pot.

16. Stew: Cook the greens for about 50 minutes, or until they are perfectly tender.

17. Plate: Serve the hot hog maws and chitlins spooned directly over the bed of cooked collard greens.

18. Go ahead, step outside your comfort zone, you've got this!