Chitterlings –

Recipe for cooking chitterlings

Video Recipe for cooking chitterlings

Chitterlings, affectionately known as chitlins, is not a dish for the faint of heart. The mild taste of this quintessential soul food is hard to describe, and it’s nothing like what it smells like when cooking. The finished product is so good, especially when you serve it with vinegar and hot sauce along with kale, fried chicken and cornbread.

Chiltins with kale and cornbread in a white bowl

Not everyone gets excited about eating pork intestines. But it’s not like that in my house. And I was surprised to find out that it’s a trendy New Year’s Eve dish.

Chitterlings goes back


you know that we can’t claim the prize for being the first to learn how to cook this delicacy. The African, European and Asian versions surpass the typical version of soul food. In fact, some of the best I’ve ever eaten were in a Chinese restaurant. But people have been struggling to overcome adversity for millennia, so here’s another example of ingenious ways to use what the rich won’t eat.

The ingredients you’ll need

  • Chitterlings: Chitlins can be hard to find. Try your local Latino or Asian market, and if you can’t find them there, ask a butcher to keep them for yourself. You will need twice as many as you want to serve because they will be reduced.
  • Condiments: This part is crucial because tripe doesn’t taste much on its own. My favorites are onion, garlic, thyme, red and green peppers, celery, bay leaves, chicken broth, and my own homemade Creole seasonings. Yes, of course, you can adjust them to your tastes.
  • Vinegar: Acidity disinfects, improves odor and is an excellent flavor enhancer. Some people soak chitlins in vinegar before cooking, and others put it in the pot while cooking. I do the latter because I clean them very well before I start.
  • Hot sauce: Cabbage and chitlins are best with hot sauce. I don’t mind adding it to the pot, but most serve it aside. Hot pepper flakes also work.
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How to make

chitterlings Wash the chitterlings

  1. well and remove any excess fat
  2. . Then, cut the chitterlings into

  3. small pieces (1-2 inches), place them in a medium pot, and add about 2 cups of water to cover them; cook over high heat for about 1 hour. Pour the chitterlings into a
  4. strainer to drain and discard the water. Rinse thoroughly.
  5. Rinse the pot thoroughly and place over medium heat. Add a tablespoon of cooking oil, onion, garlic and thyme, and sauté for about a minute. Then add the peppers and celery, and sauté for another minute.
  6. Next, add the chitterlings, bay leaves, broth, Creole seasoning, apple cider vinegar, and water. Stir everything well, then season with salt and pepper to taste.
  7. Cover the pot and place over medium-high heat. Cook for about 2-3 hours until the chitterlings are tender. Keep checking the pot to make sure the water hasn’t cooked; Add more as needed.

How to clean Chitterlings

Get yourself a stool if necessary and get comfortable because this will take about 20-30


First wash:

The time it takes depends on the condition of your chitlins when you buy them

. Soak the chitterlings in cold water (in the kitchen sink or in a bathtub

  1. ) with a tablespoon of baking soda or vinegar for a couple of
  2. minutes.

  3. Remove grease and anything else that does not belong
  4. .

  5. Soak them up and down for a few minutes
  6. in the water.

  7. Drain the excess water and put the chitterlings in a bowl
  8. .

  9. Discard dirty water and rinse the sink or bathtub.

Second wash: Fill the sink with cool, cold water (this time without baking soda) and perform the same process. Drain the chitterlings and put them in a bowl. Your water should look cleaner on the second wash. Discard dirty water and rinse the sink or bathtub.

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Third wash

: Repeat the second wash. Your water should be clearer than before when you’re done. If you think your water could be even cleaner, go ahead and do it a fourth time.

Recipe tips

  • Chitterlings are made when they break easily when thrown
  • away.

  • I can’t stress enough that you have to clean the chitlins well and then clean them again
  • .

  • Whether or not pre-boiling is a big controversy, and I know I’m going to have some slack for it. But hey, prevention is better than cure, and I find that boiling chitlins first, throwing away the water and boiling them again in fresh water works for me.
  • Onions are vital to the success of chitlin because they actually improve the smell. It may seem strange, but maybe it’s because onions dominate it.

Storage instructions

You can keep raw chitterlings in the refrigerator for two days and in the freezer for about three months.

  • Cooked chitterlings have a grace period of up to four days in the fridge and three months in the freezer.
  • Recipes to serve with

  • Chotters Kale
  • Frying pan
  • Southern

  • Fried cornbread
  • Chicken Hot Wings

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