Chitterlings Recipe
This chitlins aka chitterlings recipe is a Southern delicacy. This is my Daddy's recipe passed down for generations!
Servings: 12 servings
Calories: 882kcal
Equipment
Ingredients
- 10 lbs of chitterlings thawed
- 1 large yellow onion chopped
- 1 green bell pepper chopped
- 1 tbsp seasoned salt like a Lawry’s
- 2 tsp garlic powder
- 1/2 teaspoon black pepper
- 1-2 tsp crushed red pepper flakes optional
- 1 tbsp apple cider vinegar optional
- 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
Calories: 882kcal | Carbohydrates: 2g | Protein: 5g | Fat: 76g | Saturated Fat: 36g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.01g | Cholesterol: 1039mg | Sodium: 585mg | Potassium: 42mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 87IU | Vitamin C: 9mg | Calcium: 5mg | Iron: 0.1mg