A plate of chitterlings, also called “chitlins,” is real old-fashioned soul food. In the poverty-stricken Deep South, none of the pig was wasted when it was butchered. As the old saying goes, “Everything but the squeal was put to good use.” That included the chitterlings, or intestines.
Chitterlings can be purchased in supermarkets today, in cellophane packages or in plastic tubs. There are a few steps you need to take before cooking the chitlins, and they’re explained in this chitlins recipe.
Once the intestines have been thoroughly rinsed and drained, cook them according to the directions provided in the above recipe. Instead of simmering the chitterlings for three hours, simmer for only two hours. For fried chitterlings, follow the steps below.
Fried Chitterlings Recipe
What you’ll need:
- Chitterlings prepared by the process explained in the above link
- 1 beaten egg
- 1/3 cup buttermilk
- Self-rising flour
- Oil for frying
After chitterlings have simmered for two hours, remove from pot and rinse in cold water. Cut chitlins into two-inch segments and dry on several layers of paper towels.
Combine egg and buttermilk in a bowl. Dip chitterlings in liquid and dredge in flour. Fry in oil that has been heated to 365 degrees, until chitterlings are brown and crisp.
Drain on paper towels and sprinkle with hot sauce or Tabasco sauce.