Chitterlings, also known as chitlins, are a beloved traditional dish in Southern cuisine. Made from the small intestines of pigs, when properly cleaned and cooked, they become tender, flavorful, and rich in history. This recipe will guide you through the process step by step.
—
Ingredients:
5 pounds of fresh pork chitterlings (chitlins)
2 tablespoons salt, plus more to taste
1 large onion, chopped
4 cloves garlic, minced
1 teaspoon black pepper
1 teaspoon crushed red pepper flakes (optional, for a bit of heat)
2 bay leaves
6 cups water (or enough to cover the chitlins)
2 tablespoons apple cider vinegar or lemon juice (for cleaning)
Optional for serving: hot sauce, vinegar, or cornbread
—
Instructions:
1. Clean the Chitterlings
Cleaning chitterlings thoroughly is the most crucial step. It removes impurities and ensures the dish is safe and tasty.
1. Rinse the chitlins under cold running water.
2. Remove any fat or debris inside the intestines.
3. Soak in a large bowl with cold water and apple cider vinegar (or lemon juice) for 1–2 hours.
4. Drain and rinse thoroughly several times until water runs clear.
Tip: Some people prefer to cut the chitlins into smaller pieces for easier cooking and serving.
—
2. Boil the Chitterlings
1. Place the cleaned chitlins in a large pot.
2. Add water, chopped onion, minced garlic, bay leaves, salt, black pepper, and red pepper flakes if using.
3. Bring to a boil over high heat.
4. Reduce the heat to low, cover, and simmer for 3–4 hours, stirring occasionally.
Tip: Longer simmering results in more tender chitlins. Check periodically and skim off any foam or impurities that rise to the top.
—
3. Season and Serve
1. Taste and adjust the seasoning with additional salt or pepper as desired.
2. Remove bay leaves before serving.
3. Serve hot with traditional accompaniments like hot sauce, vinegar, or cornbread.
—
Tips & Notes:
Cleaning is key: Take your time to ensure chitlins are thoroughly cleaned; this is essential for flavor and safety.
Cooking time: Depending on size and thickness, chitlins may require 3–5 hours of slow simmering to become tender.
Leftovers: Chitlins can be refrigerated for up to 3 days or frozen for longer storage. Reheat gently to avoid overcooking.
Flavor boosters: Some cooks like to add smoked meat, such as ham hocks, for extra depth of flavor.
—
Serving Suggestions:
Chitterlings are traditionally served as part of a Southern feast. They pair well with:
Cornbread
Collard greens or turnip greens
Hot sauce or vinegar-based sauces
Mashed potatoes or boiled greens
—
Chitterlings are more than just a dish—they are a piece of culinary history, cherished in Southern culture. With proper cleaning, careful cooking, and a touch of seasoning, you can enjoy this hearty, flavorful, and authentic meal.
—
If you want, I can also provide a quick-clean version of chitlins that reduces prep time but keeps them safe and tasty—perfect for beginners. Do you want me to do that?
Chitterlings Recipe: Traditional Southern Comfort Food
