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Down Home Chitterlings

Down Home Chitterlings

  • Prep

    2 h
  • Cook

    6 h
  • Ready In

    8 h
KERYNE

KERYNE

Chitterlings or pork intestines are a favorite among Southern families. Traditionally, they are prepared during the holiday season, but deep freezing makes them available year round. Be sure to wash any surface and your hands thoroughly with a bleach solution to avoid contamination while handling raw chitterlings. Chitterlings are very good and are allowed, in moderation, under some popular Low Carb Diets. Be certain to pass the vinegar and hot sauce. Enjoy!!!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 312 kcal
  • 16%
  • Fat:
  • 26.9 g
  • 41%
  • Carbs:
  • 1.1g
  • < 1%
  • Protein:
  • 16.6 g
  • 33%
  • Cholesterol:
  • 365 mg
  • 122%
  • Sodium:
  • 412 mg
  • 16%

Based on a 2,000 calorie diet

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Directions

  1. Soak the chitterlings in cold water throughout the cleaning stage. Each chitterling should be examined and run under cold water, all foreign materials should be removed and discarded. Chitterlings should retain some fat, so be careful to leave some on. After each chitterling has been cleaned, soak in two cold water baths for a few minutes. The second water should be clearer. If not, soak in one more bath.
  2. Place the chitterlings in a 6 quart pot, and fill with cold water. Bring to a boil, then add the onion and season with salt, garlic and red pepper flakes. Be sure the water is at a full boil before adding seasonings, or the chitterlings could become tough. Continue to simmer for 3 to 4 hours, depending on how tender you like them. Serve with spaghetti or turnip greens. Be certain to pass the vinegar and hot sauce.
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Reviews

sam
590

sam

12/31/2008

There are some things in life that demand attention from the point of tradition, chitterlings a.k.a. “chittlins” is one of them. This dish is not for the lazy kitchen cook, (and you know who you are) it can take more than a full day to clean, prepare and cook chitterlings correctly especially if they are fresh. There are two rules that must be adhered to up front: 1. If your chitterlings stink before and during the cleaning process they are fresh! 2. If your chitterlings continue to stink while cooking, they are not clean enough! Two soakings in cold water does not cut it, for chitterlings to be clean they should be almost as transparent as a wet paper towel when held up to the light. Use vinegar and plenty of it during the entire process of cooking chitterlings, remember these are the intestines of an animal as to minimize the potential of contamination of your chitterlings all caution must be observed. Keep your hands clean during the process, (recommend you cut your fingernails short as well). Chitterlings like greens; make water…..do not fill the pot up to the brink with water less you will have a pot that will overflow on the stove for sure. Depending on the number of pounds you’re preparing, the pot need not be more than a quarter ways filled with water. Remember also that chitterlings cook down, so the weight before cooking will dramatically be reduced after they cook. (15lbs of chitterlings cooks down to about 7lbs). Now comes the seasoning of the water: 1 Onio

GEERACE
491

GEERACE

7/1/2005

This recipe is fine, but I would bring to a boil, drain, add water again, and then add your onions, red pepper, and garlic. If you don't do this, you will have fat on top to deal with.

nubiangrits
369

nubiangrits

11/15/2007

I like this recipe. I do similiar but for 20 lbs, I parboil twice, draining after each boil. Then in a large pot, cover chitlins with water, add 2 chicken bouillion cubes, 1/2 cup white vinegar, crushed red pepper flakes to taste, and Adobo All-Purpose Seasoning With Pepper to taste. I've never added onions but will try it next time. Mother added a potato to her chitlins to cut grease. Also, the Sylvia Robinson recipe says to soak overnight in salt water to cut grease.

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