Chitlins, or chitterlings, are an example of traditional soul food. In case you don’t know, chitlins are pig intestines. Most of the ones you purchase at the supermarket have already been cleaned, but you’ll still to check them closely. They’ll also need to be soaked before cooking.
Chitlins are usually either boiled or boiled and then fried. I don’t know why, but my dad always called the boiled intestines “chitlins,” while he called the fried version “chitterlings.” He sold a lot of pig intestines in his grocery store during the fifties and sixties!
Boiled Chitlins Recipe
What you’ll need:
- 5 pounds frozen chitlins
- 1 onion, sliced and slices cut in half
- 1 tablespoon cider vinegar
- 2 teaspoons salt
- 2 teaspoons black pepper
- 1 teaspoon ground red pepper
- 1 teaspoon minced garlic
Directions: Place thawed chitlins in one sink with the cold water running, and fill the other sink with cold water. Rinse each chitlins section separately, then place in the other sink with the cold water. Once all the chitlins have been rinsed well, allow them to sit in the cold water for 10 minutes. Stir them around a couple of times. Drain off the water and fill the sink with clean water. Let the chitlins sit for 5 more minutes. Drain off that water and soak one more time for 5 minutes.
Remove the chitlins from the water bath and place in a large pot. Cover with water and bring to a full boil. Once the pot is boiling, add onion, vinegar, salt, black pepper, red pepper, and garlic. Reduce heat and place lid on pot. Simmer the chitlins for three hours.
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