Chitterlings
A traditional Southern delicacy made from the small intestines of pigs, celebrated for its rich flavor and cultural significance.
Ingredients
Main Ingredients
- 10 lbs chitterlings
- 2 pieces onions, chopped
- 4 cloves garlic, minced
- 2 tablespoons vinegar For soaking and cooking
- 1 tablespoon salt
- 1 teaspoon red pepper flakes
- 2 pieces bay leaves Discard after cooking
- as needed Water For cooking
Instructions
Cleaning Chitterlings
- Thoroughly rinse the chitterlings under cold water to remove any debris.
- Soak them in a mixture of water and vinegar for at least an hour to reduce the strong odor.
- Meticulously clean each chitterling by hand, removing any fat or leftover waste.
- Rinse again in fresh cold water until the water runs clear.
Cooking Chitterlings
- Place the cleaned chitterlings in a large pot and cover them with water.
- Add onions, garlic, vinegar, salt, red pepper flakes, and bay leaves to the pot.
- Bring the mixture to a boil, then reduce the heat and simmer for 3 to 4 hours, or until the chitterlings are tender.
- Maintain the water level by adding more as needed during the cooking process.
- Once cooked, ensure the chitterlings are tender but not falling apart, and discard the bay leaves.
Serving Suggestions
- Serve hot with sides such as cornbread, collard greens, or macaroni and cheese.
Notes
Wear disposable gloves while cleaning. Using vinegar or lemon juice during soaking can help neutralize odors. Change the water multiple times while rinsing.