Chitterlings
"This is the ultimate soul food. Chitterlings are pork intestines. Traditionally food of poor blacks and whites in the south, chitterlings now is enjoyed by all, regardless of geographic location, economic status, or race. Try it you will like it."
photo by Precious S.
- Ready In:
- 3hrs 30mins
- Ingredients:
- 5
- Serves:
-
6
ingredients
- 4535.92 g chitterlings
- 14.78 ml hot red pepper flakes
- 1 large garlic clove, minced
- 14.79 ml black pepper
- 14.79 ml salt
directions
- Wash chitterlings throughly. Trim fat, leaving a small amount for seasoning. In a large sauce pan, cover chitterlings with water. Add red pepper flakes, minced garlic, black pepper, and salt. Cook chitterlings until tender, 2 to 3 hours. Drain and cut into serving sized pieces. Serve hot, at once.
- Great accompaniments are white beans and turnip greens.
- Pan Fried Chitterlings; Dip boiled chitterlings in cornmeal. Fry in hot shortening until brown.
- Deep Fat Fried Chitterlings; Dip boiled chitterlings in beaten egg, then in crushed saltine cracker. Fry in deep hot fat (375 degrees) until brown.
Questions & Replies
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I want to cook my 10lbs. Of chitterlings in my slow cooker can I? N how?
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How Long do you cook chitterlings
Reviews
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I buy cleaned fresh chitterlings from the butcher-this greatly reduces foul odors. I also added 2 hog maws to the chitterlings and boiled it all together. I cook them in the crock pot for 6-8 hours or overnight. Yummy. Tastes great with collard greens and fried corn. -
First, Chittlins are an acquired taste and they are not for everyone! Now being a Southern gal, this is typically how I make my Chitlins! I definitely recommend cutting off that extra fat (from pre-washed Chittlins) and even cutting the chittlins up in smaller pieces. Serve with Tabasco's Haberno and Lime Hot Sauce.....ummmmm... The best of the best!
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I made them and they are awesome. Used every ingredient you listed but added onion powder and hog maws.
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RECIPE SUBMITTED BY
I am 75 years old. I retired from the USAF in 1973 and after that I was a beekeeper for 30 years, until 2003, when I retired again. In 2003 my wife broke her arm and I took over the cooking for about 3 months while she was healing. After she got well, she said that she had cooked for more than 40 years and she was tired of it. I told her that since she had cooked the first 40 years I would cook the next 40. While in the Air Force we traveled all over the world and ate many unusal foods. The only food I have found that I don't like is chitterlings.
