Clean and cut up the chitlins. Blanch for about 3 hours in gently simmering water with the onion and green pepper. The chitlins should then look like little pieces of squid. Strain, dry them with kitchen paper and set aside.
To make the sauce, saute the onion, green pepper and garlic in a little oil in a frying-pan until soft. Add the tomato sauce, cayenne and paprika and simmer gently