Y’all I grew up with my mama cooking Chitlins which are the small intestines of a pig. It was my Mississippi bred daddy’s fave especially on holidays. She would cook them low and slow in a large pot of seasoned broth with simple ingredients until they were tender, soaking up all that flavor. Chitterlings are what folks consider a Southern delicacy, and only true Southerners can teach you the right way to make them. You can also pair these with hog maws, collard greens and hot water cornbread for an authentic soul food meal.
This post may contain affiliate links. Read our disclosure policy.
Making chitterlings can be intimidating but I got you. Here are the essential tips my mama and daddy had to share so yours turn out fantastic:
- Use Small Pieces: Different brands of chitterlings offer different thicknesses. Aunt Bessie’s tends to be thicker and might require more cooking time to tenderize. Cut them into smaller pieces (no larger than an inch) for quicker cooking. If you have trouble finding chitterlings at your local supermarket, try a Latin or Asian market.
- The Double Sink Method: When cleaning your chitterlings, set up a “clean station” and a “dirty station” in two separate sinks or large bowls so you don’t mix up the dirty and clean. Back in the day, the elders would spend the whole day cleaning them. Even if you buy pre-cleaned, clean a couple more times.
- The Potato Trick: The smell of cooking chitlins can be strong so my mama likes to toss a peeled and chopped russet potato into the boiling water. Some folks even prefer cleaning or cooking them outside to keep that strong scent out of your house.
- Low and Slow is the Way: Keep the heat at medium and let them simmer gently until tender.
- Check the Water Level: During the long cooking process, you’ll want to make sure the water level doesn’t get too low, which can cause your chitlins to dry out or stick to the pot. If the water is reducing too quickly, add more.
How to make Chitterlings
Cleaning the Chittlins
You should always start by cleaning the chitlins. This step is the most crucial and, if not done properly, can make you and others very sick. Below you will find two methods the first is how my Daddy does it, the second is how a Grandbaby Cakes follower, Mr. Pickett cleans his. Both are great reliable methods! You should pick whichever one is easier for you.
Step 1: Prepare a double sink or two separate wash sinks for the cleaning process. Ensure the sinks are thoroughly cleaned before adding the chitterlings. Start by rinsing the chitterlings one by one under room temperature water to remove any excess debris.
Step 2: Carefully inspect each chitterling and remove any visible grit or black substances, then move to the other sink. Repeat the rinsing process 2 or 3 more times, ensuring they are clean and free from any impurities.
Want to Save This Recipe, Boo?
I'll email this recipe to you, so you can come back to it later!
Reader Tip: One of Grandbaby Cakes’ readers, Mr. Pickett, reached out to me with some great tips on how to clean chitlins. His method is a little different than mine, but I wanted to share it because I think it will work well too!
- Select a Single Chitterling: Start by taking one chittering at a time.
- Remove the Membrane: Carefully remove the inner membrane from the chitterling. This step is crucial as retaining the membrane can result in a strong odor and an undesirable taste.
- Inspect for Debris: Check the chitterling thoroughly for any leftover debris.
- Initial Boiling: Place the chitterlings in a pot and boil them for 15 to 20 minutes.
- Check the Water: You’ll notice a film appearing on the surface of the water, which is an indication that impurities are being released.
- Drain the Water: Pour off the water after boiling to remove the impurities.
- Inspect Each Chitterling: Check each chitterling again, one by one.
- Look for Curls: If you observe any curls on the chitterlings, pull them off. These curls are parts of the membrane.
- Repeat If Necessary: Depending on the initial state of the chitterlings, you may need to repeat the boiling and checking process one more time before cooking.
Cook Until Ready
Step 3: Fill a very large pot (we use a 5 gallon pot) with 1 1/2- 2 gallons of water. Then, add quartered onion and green pepper along with salt, garlic powder and black pepper (and red pepper flakes or apple cider vinegar if using). Turn heat to high and bring to a rapid boil.
Step 4: Turn heat to medium once the liquid starts boiling and add the cleaned chitterlings one at a time to the pot. Stir gently to distribute the seasonings evenly.
Step 5: Taste for flavor once the chitterlings are cooked and adjust before removing from the heat. Serve the chitterlings hot, either as a main dish or as a part of a larger meal. They are usually served with hot sauce to enjoy!
Chitterlings Recipe
Want to Save This Recipe, Boo?
I’ll email this recipe to you, so you can come back to it later!
Equipment
Ingredients
- 10 lbs chitterlings thawed
- 1 large yellow onion chopped
- 1 green bell pepper chopped
- 1 tbsp seasoned salt like Lawry’s
- 2 tsp garlic powder or minced garlic
- 1/2 teaspoon black pepper
- 1-2 tsp crushed red pepper flakes optional
- 1 tbsp apple cider vinegar
- Hot sauce for serving
Instructions
Cleaning the Chitterlings:
- Prepare a double sink or two separate wash sinks for the cleaning process.
- Ensure the sinks are thoroughly cleaned before adding the chitterlings.
- Start by rinsing the chitterlings one by one under room temperature water to remove any excess debris.
- Carefully inspect each chitterling and remove any visible grit or black substances then move to the other sink.
- Repeat the rinsing process 2 or 3 more times, ensuring they are clean and free from any impurities.
Cooking the Chitterlings:
- In a very large pot (we use a 5 gallon pot), fill it with 1 1/2- 2 gallons of water then add quartered onion and green pepper along with salt, garlic powder and black pepper and red pepper flakes or apple cider vinegar if using, and turn to high heat and bring to a rapid boil.
- Once boiling, turn heat to medium and add the cleaned chitterlings one at a time to the pot.
- Stir gently to distribute the seasonings evenly.
- Cover the pot and cook the chitterlings over medium heat for about 3 hours, or until they are tender and the flavor of the remaining liquid should be concentrated. They should also be white in color and fluffy in texture.
- Occasionally check the pot to check on them.
Serving the Chitterlings:
- Once the chitterlings are cooked and tender, taste for flavor and adjust before removing from the heat.
- Serve the chitterlings hot, either as a main dish or as a part of a larger meal. They are usually served with hot sauce to enjoy.
Notes
How to store & reheat Chitterlings
Once your chitterlings have cooled down, transfer them into an airtight container along with some of their cooking liquid to keep them moist. Pop that container into the fridge, and you’re all set for some delicious leftovers. When it comes to reheating, slow and steady wins the race. Place the chitlins in a saucepan along with a little bit of the saved cooking liquid or some water. Heat them over low to medium heat, stirring occasionally until they’re warmed through. This ensures they maintain their tender texture and don’t dry out.How long will Chitterlings last in the fridge?
Your chitterlings will stay fresh in the fridge for about 3 to 4 days. Beyond that, you’re pushing it, and you’ll want to consider freezing them instead. Nobody wants to mess with spoiled chitlins!Can I freeze chitlins?
Yes, you can absolutely freeze chitterlings! Make sure they are completely cool, and then transfer them into airtight, freezer-safe containers or freezer bags. Try to squeeze out as much air as possible to prevent freezer burn. Properly stored, they can last up to 2 to 3 months in the freezer. Just remember to thaw them in the fridge before reheating.Nutrition
pinterest 
facebook 
twitter 
email
You showin’ out now. Chitlins? Wow…
Thanks
You’re welcome, boo!
Hello I’m writing to ask I cook chittlins for the first time today they are tough is there anything i can do to reverse the process or should I not serve them
You need to keep cooking them. They could have been tough from the beginning which sometimes happens.
To be honest, this is new to me and it looks amazingly delicious and very tasty! The presentation makes this so enticing and very tempting! I just loved it! Your Daddy’s recipe will surely gonna go on and on! Loved it!
This is totally new to me, but I am so excited to give it a go! Thank you so much for sharing this recipe 🙂
First time making a recipe like this so I took your advice and added a potato to the pot to lessen the smell, and I served them with buffalo chicken just in case- but we were not disappointed! I am glad I gave it a try.
A classic soul food dish! I was delicious.
I’ve never had this before and I’m so glad I gave it a try! Going to make this again next week 🙂 Thanks for the recipe!
I am an Aussie and I have never had chitterlings. I just Googled them and found your recipe. I am keen to give them a go. I am excited to try them