Chitterlings
Discover the art of preparing tender and flavorful chitterlings—a beloved Southern delicacy brimming with rich tradition and comfort. This recipe transforms fresh pork intestines into a savory dish simmered to perfection in aromatic chicken broth, seasoned with garlic, onions, bay leaves, smoked paprika, and a slight kick of red pepper flakes. The cleaning process, enhanced with vinegar and lemon juice, ensures utmost freshness, while slow simmering over four hours yields melt-in-your-mouth bites. Perfectly complemented by cornbread, collard greens, or rice, these chitterlings are a celebration of soul food culture and a hearty addition to any comfort food spread. Prepare to fill your home with inviting aromas and your table with an authentic Southern classic!
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Recipe Information
Ingredients
- 10 pounds Fresh chitterlings (pork intestines)
- 1 cup Vinegar
- 1 cup Lemon juice
- 2 tablespoons Kosher salt
- 1 piece Large onion, peeled and quartered
- 4 pieces Garlic cloves, peeled and minced
- 2 pieces Bay leaves
- 1 teaspoon Crushed red pepper flakes
- 1 teaspoon Black pepper
- 1 teaspoon Smoked paprika
- 8 cups Chicken broth
- 2 tablespoons Cider vinegar (for flavoring)
Instructions
Begin by thoroughly cleaning the chitterlings. Place them in a large sink or bowl, and rinse them multiple times under cold water. Remove any excess fat, gristle, or debris.
Fill the sink or bowl with cold water, and add 1 cup of vinegar and 1 cup of lemon juice to help with cleaning. Allow the chitterlings to soak for 30 minutes, then rinse thoroughly again until the water runs clear.
Place the cleaned chitterlings in a large stockpot. Cover them with cold water and bring the pot to a boil over high heat. Cook for 15 minutes, then drain and rinse the chitterlings again to remove any impurities.
Return the chitterlings to the pot and add the kosher salt, onion, minced garlic, bay leaves, crushed red pepper flakes, black pepper, smoked paprika, and chicken broth.
Bring the mixture to a boil over high heat, then reduce the heat to low and cover the pot with a lid. Let the chitterlings simmer for 4 hours, stirring occasionally to ensure even cooking.
During the last 30 minutes of cooking, add 2 tablespoons of cider vinegar to enhance the flavor. Adjust salt and seasoning to taste, if necessary.
Once the chitterlings are tender and well-seasoned, remove them from the heat and discard the bay leaves. Slice the chitterlings into bite-sized pieces, if desired.
Serve hot with sides like cornbread, collard greens, or rice for a classic Southern meal.
Nutrition Facts
Calories |
1836 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 153.4 g | 197% | |
| Saturated Fat | 56.3 g | 282% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1890 mg | 630% | |
| Sodium | 1977 mg | 86% | |
| Total Carbohydrate | 8.4 g | 3% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 3.6 g | ||
| Protein | 109.1 g | 218% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 120 mg | 9% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 806 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
