How to cook chitterlings

Chitterlings are the small intestines of a pig generally cut into 2-inch segments. People prepare chitterlings at special events, as part of a daily diet or for holidays. Chitterlings have a pungent, unpleasant odor and require thorough cleaning before you cook them to remove any fecal matter. Although some people hate the smell of cooking chitterlings, the finished product is delicious when prepared properly. Cook chitterlings by boiling, frying or baking.

Things You'll Need

• 10 pounds of chitterlings
• 2 large onions (chopped, one large onion for every 5 pounds)
• 1/2 large stalk celery (diced)
• 1/2 large clove of fresh garlic (minced)
• 1 large potato (whole)
• 1/4 cup red peppers
• 2 tablespoons salt
• 2 tablespoons black pepper

Instructions

Boiled

1. Boil the chitterlings for 5 to 10 minutes prior to preparing them to sterilize and clean any remaining substance. Clean each of the chitterlings individually removing all traces of matter. Pull the fatty membrane from the intestines and wash thoroughly.

2. Put the chitterlings in a large pot and pour 8 to 10 cups of water in the pot over the chitterlings.

3. Add the onions, celery, garlic, salt, black and red peppers to the pot.

4. Cover the pot and bring it to a rapid boil on high heat.

5. Add the whole potato to the pot, reduce it to medium heat and cook cover for 6 to 8 hours.

6. Stir the chitterlings occasionally and add water as needed to prevent the chitterlings from scorching or drying out.

7. Allow the chitterlings to cook down until tender.

Fried

1. Put thoroughly cleaned chitterlings in a large pot with 5 to 6 cups of water, 2 teaspoons salt, 2 bay leaves, 2 cloves of minced garlic, 1/4 teaspoon pepper and cook over medium heat for 2 to 3 hours or until tender.

2. Remove the chitterlings from the boiling water and allow them to cool 10 to 15 minutes. Cut the chitterlings into bite size pieces about the size of a small shrimp.

3. Heat 2 to 3 cups of frying oil in a frying pan over medium heat on the stove.

4. Beat two eggs with 2 tablespoons of water.

5. Roll the chitterlings pieces in the egg mixture and dip the pieces in flour. Drop the pieces in the flour and coat thoroughly.

6. Put the coated chitterlings in the hot frying oil one piece at a time and cook them until golden brown.

Oven-Baked

1. Boil chitterlings for 5 to 10 minutes prior to preparing them to sterilize and clean any remaining substance. Clean each of the chitterlings individually removing all traces of matter. Pull the fatty membrane from the intestines and wash thoroughly.

2. Place the chitterlings in a heavy roasting pan. Do not add water to the pan as the chitterlings will make water while baking.

3. Add salt, pepper and onions. The onions help reduce the odor.

4. Bake in a 350 degree oven for 4 to 5 hours. Remove water as it builds, but leave enough for simmering. Add additional salt and pepper for your desired taste.

5. Continue baking the chitterlings until the you achieve the desired tenderness.

References

• Soul Food Cookbook: Chitterlings
• Sunshine Recipes: Chitterlings Deep Fried Recipe
• Cooks: Oven-Cooked Chit'lins

Resources

• Read this Article in Spanish
• Whats Cooking America: Chitterlings
• Ol' South Recipes: Chit'lins and Cracklins