Hot Southern Chitterlings
Dive into the rich flavors of the South with this classic Hot Southern Chitterlings recipe—a soul food staple that’s packed with bold, spicy seasoning and undeniable comfort. This dish begins with meticulously cleaned chitterlings, simmered to tender perfection in a broth infused with aromatic onions, garlic, bay leaves, and a spice blend featuring paprika, cayenne, and crushed red pepper flakes. A splash of white vinegar adds brightness, while a hint of hot sauce enhances the heat in every bite. Slow-cooked for hours, these chitterlings absorb every layer of seasoning, creating a dish that's both hearty and deeply satisfying. Pair with cornbread or collard greens for an authentic Southern-style feast. Perfect for gatherings or a taste of nostalgia, this recipe captures the essence of traditional Southern cooking. Keyword-rich and irresistible, this recipe celebrates a culinary heritage with every bite!
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Recipe Information
Ingredients
- 5 pounds raw chitterlings
- 1 cup white vinegar
- 1 large, chopped onion
- 4 minced garlic cloves
- 2 bay leaves
- 1 teaspoon whole black peppercorns
- 1 teaspoon crushed red pepper flakes
- 1 tablespoon paprika
- 1 teaspoon cayenne pepper
- 1 tablespoon salt
- 8 cups water
- 2 tablespoons hot sauce
Instructions
Begin by thoroughly cleaning the chitterlings. Rinse them several times under cold water, removing any excess fat or debris. Soak the cleaned chitterlings in a solution of cold water and 1/4 cup of vinegar for 30 minutes.
Drain the soaked chitterlings and rinse them again. Take extra care to ensure they are clean and free of any residue.
Place the cleaned chitterlings into a large stockpot. Add 8 cups of water and the remaining 3/4 cup of vinegar.
Add the chopped onion, minced garlic, bay leaves, black peppercorns, crushed red pepper flakes, paprika, cayenne pepper, and salt to the pot.
Bring the pot to a boil over medium-high heat. Reduce the heat to low, cover, and simmer for 3.5 to 4 hours. Stir occasionally to ensure even cooking.
During the last 30 minutes of cooking, remove the lid and stir in the hot sauce. Adjust the seasoning with additional salt and cayenne if desired.
Once the chitterlings are tender and flavorful, remove from heat. Serve hot with cornbread, collard greens, or your favorite Southern sides.
Nutrition Facts
Calories |
5517 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 460.1 g | 590% | |
| Saturated Fat | 170.4 g | 852% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 5670 mg | 1890% | |
| Sodium | 9805 mg | 426% | |
| Total Carbohydrate | 32.1 g | 12% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 10.6 g | ||
| Protein | 315.9 g | 632% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 461 mg | 35% | |
| Iron | 30.2 mg | 168% | |
| Potassium | 1260 mg | 27% | |
*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.
