1. Wash: Clean the chitlins thoroughly in warm water to completely remove all surface grease and organic residue. Repeat the rinsing process until the water runs crystal clear.

2. Transfer: Place the thoroughly cleaned chitlins directly into a large pot without adding any extra water, as they will naturally sweat and produce their own cooking liquid.

3. Season: Toss the tablespoon of salt and the sliced onion into the pot with the meat.

4. Simmer: Turn the heat down and simmer slowly for 2 hours, carefully ladling out and removing excess water as it builds up so the pot does not overflow.

5. Stir: Agitate the mixture thoroughly every 30 minutes to keep the pieces from sticking to the bottom of the pot.

6. Chop: After the initial 2 hours of simmering, remove the chitlins from the heat and slice them into smaller, bite-sized pieces.

7. Tenderize: Return the chopped meat to the pot and continue cooking for 1 to 2 hours longer, or until they are completely melt-in-your-mouth tender.

8. Drain: Skim and remove any remaining excess cooking liquid from the pot based on your preferred consistency.

9. Adjust: Pour in the vinegar and Tabasco sauce, taste the dish, and adjust the final seasoning with a bit more salt or hot sauce to suit your liking.

10. Serve: Dish up the hot chitlins alongside classic sides like collard greens, creamy potato salad, and fresh corn bread.

11. Ready, set, cook!