Chitterlings Recipes

CREOLE CHITTERLINGS (CHITLINS)

Steps:

• Clean the chitterlings by removing all the specks and fat with specks on them. Rinse in several changes of salted water. Place them in a large pot and fill with enough water to cover. Bring to a boil, drain, rinse and fill with enough water to cover again.
• Return to the heat and add the potato, onions, green pepper, garlic, celery and vinegar. Season with salt, bay leaf, Creole seasoning and red pepper flakes. Cover and simmer over medium heat for 3 to 4 hours. Chitterlings should appear clear to white in color.
• Cut the chitterlings into 1 inch pieces and return to the pot. Pour out most of the cooking liquid. Discard the potato, onions, celery and bay leaf. Heat the chitterlings through and serve with your favorite side dishes. Store the leftovers in the refrigerator. Like so many other great soul food dishes, chitlins taste even better after the flavor has soaked in for a few hours.

DOWN HOME CHITTERLINGS

Steps:

• 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.
• 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.

CHITTERLINGS

Steps:

• 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.

CHITTERLINGS (CHITLINS)

Steps:

• Thoroughly wash chitterlings and remove any excess fat.
• Next, cut the chitterlings into small (1-2 inch) pieces and put them in a medium-sized pot, then add about 2 cups of water to cover them-Cook on high for about 1 hour.
• Pour the chitterlings into a colander to drain and discard water. Rinse them thoroughly.
• Rinse the pot well and place over medium heat. Add a tablespoon of cooking oil, the onion, garlic, and thyme, and saute for about a minute. Then add bell peppers and celery, and saute for another minute.
• Next, add chitterlings, bay leaves, bouillon, Creole seasoning, apple cider vinegar, and water. Give everything a nice stir, then season with salt and pepper to taste.
• Cover pot and place pot over medium-high heat. Cook for about 2-3 hours until chitterlings are tender. Keep checking the pot to make sure the water hasn't cooked out; if so, add more.
• Serve with red pepper flakes or hot sauce.

FRIED CHITTERLINGS (CHITLINS)

Steps:

• Put the chitterlings in a large pot along with your 3 quarts water, onion, pepper, and salt.
• Boil them for 1 1/2 hours or until tender. Add a little extra water if necessary.
• Prepare a large cast iron skillet with 1/4 stick of butter. Remove chitterlings from pot and slice.
• Add to the preheated skillet. Stir as you lightly brown them.
• The chitterlings should be thoroughly done and almost falling apart. You can serve them with your favorite side dishes such as greens, maccaroni and cheese, or rice. I actually prefer to eat them by themselves, with several splashes of hot sauce.