How to cook chitterlings

Chitterlings are pig intestines cooked and eaten primarily in the African American Community. If you don't think about what you're eating, they are delicious when properly prepared.

Difficulty: Moderate

Instructions

Things You'll Need:

• You'll need a bucket of chitterlings
• water
• salt
• an onion
• patience
• a strong stomach

1. Completely thaw a 10 lb bucket of chitterlings. They come packed and frozen in ice, so this step will take several hours.

2. Once chitterlings are thawed, dump them into one side of a double-sided sink and start looking through them for unwanted particles like corn kernels.

3. Next, pull the fatty membrane from the underside of the intestines and put the "junk" back in the bucket. As you strip the membrane, thoroughly wash the intestine. You must do this to each intestine. Once the intestine is clean, put it in the empty side of the sink. (Always clean on the side of the sink with the unclean portion)

4. When you have completely clean the chitterlings and there is only one side of the sink filled with clean intestines, clean the once dirty side thoroughly and repeat the cleaning process. This ensures that the chitterlings are clean.

5. Finally, put clean chitterlings in a large pot and cover them with water. Add salt (and pepper if desired) to taste and coarsely chop up an onion in the pot. Cook over medium heat for 3-4 hours. You will know the chitterlings are ready because they will be a gray color and be tender, not rubbery, when eaten. Spice it up with a little hot sauce!

Tips & Warnings

• Chitterlings are not for every one. Those with high blood pressure should be extremely cautious when consuming this food.

[chrisstiss]

on 11/12/2008 when I cook my chitlens, I cut up green and red peppers, celery, a little crushed red pepper, and some oninon powder. That will be all the seasoning you need!