Chitterlings Chitlins
Delve into the soul of Southern comfort food with this traditional Chitterlings (Chitlins) recipe, a rich and flavorful dish deeply rooted in history and culture. Made from meticulously cleaned pig intestines, this dish is simmered low and slow with aromatic staples like onions, garlic, and celery, along with a zesty infusion of white vinegar, lemon juice, and bay leaves. A touch of crushed red pepper flakes adds a subtle kick, rounding out the robust flavors. With a lengthy but essential cleaning and preparation process, this recipe rewards your patience with tender, savory chitterlings that pair perfectly with classic Southern sides like collard greens, cornbread, or rice. If you're looking for a taste of authentic Southern cuisine that celebrates tradition, this Chitterlings Chitlins recipe will transport your kitchen to the heart of the South!
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Recipe Information
Ingredients
- 5 pounds chitterlings (pig intestines)
- 1 cup white vinegar
- 1 cup lemon juice
- 1 large, chopped onion
- 4 minced garlic cloves
- 1 large, chopped green bell pepper
- 2 chopped celery stalks
- 2 bay leaves
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon salt
- 1 teaspoon black pepper
- 12 cups water
Instructions
Begin by carefully cleaning the chitterlings. Rinse them thoroughly under cold running water multiple times to remove all debris and excess fat.
Soak the cleaned chitterlings in a large bowl of cold water mixed with white vinegar (1 cup) and lemon juice (1 cup) for 30 minutes. Rinse again thoroughly under running water.
Inspect each chitterling for any remaining impurities or fat, trimming as needed with a small knife. Ensuring the chitterlings are clean is essential for taste and safety.
Place the cleaned chitterlings in a large stock pot and cover them with 12 cups of water.
Add the chopped onion, garlic, green bell pepper, celery, bay leaves, crushed red pepper flakes, salt, and black pepper to the pot.
Bring the pot to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and let the chitterlings simmer for approximately 3 hours, or until tender.
Check periodically to ensure the water levels remain adequate. Add more water as needed to keep the chitterlings submerged.
Once the chitterlings are tender and fully cooked, taste and adjust seasoning if necessary.
Using a slotted spoon, remove the chitterlings from the pot. Allow them to cool slightly before cutting them into smaller pieces for serving.
Serve the chitterlings hot alongside your favorite Southern sides like collard greens, cornbread, or rice.
Nutrition Facts
Calories |
5656 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 460.6 g | 591% | |
| Saturated Fat | 170.9 g | 854% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 4536 mg | 1512% | |
| Sodium | 4774 mg | 208% | |
| Total Carbohydrate | 66.1 g | 24% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 28.4 g | ||
| Protein | 320.3 g | 641% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 721 mg | 55% | |
| Iron | 30.8 mg | 171% | |
| Potassium | 2844 mg | 61% | |
*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.
