Chitlins/Chitterlings Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 10 pounds of CLEANED chitterlings
1 medium to large onion, chopped or sliced
1 to 1 1/2 cups of white vinegar
A few tablespoons of ground pepper or lemon pepper
1/4 cup of fresh lemon juice
2 cloves of fresh garlic or a few dashes of garlic powder
Seasoning salt
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Directions: |
Directions:Cleaning Chitlins
Chitlins are available at many supermarkets or can be purchased directly from a butcher. Buy double the amount you want to end up with, as chitlins shrink significantly during boiling and cooking, resulting in fewer portions than it looks like you’ll have coming out of the bucket. Even if labeled as pre-cleaned, chitlins still require thorough cleaning. Don’t be fooled!
To initiate the cleaning process, put on some good music or a good movie that you’ve already seen. Cleaning chitlins takes a while. Place the chitlins in a large pot filled with fresh water and bring them to a boil over high heat. Boil for 5 minutes to eliminate bacteria. It's crucial to wash your hands promptly after handling raw chitlins. If using frozen chitlins, ensure they are fully thawed before cleaning.
After boiling, drain the chitlins into a large colander in the sink. Once cooled, meticulously inspect each chitlin for any foreign objects, such as straw, skin, or hair, as well as undigested food or fecal matter. Remember to pay extra attention to any crevices or folds. Dispose of all debris found.
Thoroughly rinse the chitlins under cool running water for several minutes until they are completely clean. Remove the membrane and cut the chitlins into large pieces, typically ranging from 1/2" to 1" in size, although cutting preferences may vary.
While the chitlins cook, prepare a sanitizing solution by combining 1 tablespoon of bleach with 1 gallon of water in a large bucket. Use a clean washcloth dipped in the sanitizer to wipe down all surfaces in the kitchen that came into contact with the raw chitlins. Alternatively, pour some of the sanitizer into a clean spray bottle and spray down kitchen surfaces, wiping them clean with a dry cloth.
Cooking Chitlins
In a large pot, place the WELL CLEANED chitlins and all other ingredients. Cover with fresh cold water. Bring the water to a boil over high heat, then reduce the heat to low and let the chitlins simmer gently for about 2-3 hours.
Skim off any foam or impurities that rise to the surface during boiling.
Test the tenderness of the chitlins by piercing them with a fork. They should be soft and tender when done. If they are still tough, continue to simmer until tender.
Once the chitlins are tender, remove them from the pot and drain them in a colander.
Serve the chitlins hot, seasoned with additional salt and pepper to taste, with hot sauce on the side for extra flavor. Often served as a side dish with other Southern comfort foods like cornbread, collard greens, and sweet potatoes.
For a spin on chitlins, you can also fry them because…why not?
Fried Chitlins
If you want fried chitlins, continue the cooking process above with:
Make a batter by beating 1 egg with 1 tablespoon of water in a shallow bowl. Place breadcrumbs in another shallow bowl. Dip each chitlin into the egg mixture. Lay the egg-coated chitlin in the bread crumbs so it's completely coated.
Cover the bottom of a large pot with cooking oil and place over medium heat. Once the oil is noticeably hot (around 370 degrees F), add several chitlins to the oil. Fry until golden brown and crisp on the outside. Carefully remove the chitlins from the oil and continue cooking the remaining chitlins. Serve them immediately.
• Don’t fry them at once. Doing so will lower the oil's temperature too quickly and they won't fry right.
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Number Of
Servings: |
Number Of
Servings:6-8 People |
Preparation
Time: |
Preparation
Time:4-5 hours |
Personal
Notes: |
Personal
Notes: There are certain smells we can tell right away when entering someone’s home. I know when someone has a dog, cat, bird, or ferret. I can also tell by smell when someone has roaches. I know when I’m in the home of a smoker, or when someone has recently fried fish.
Then, there’s chitlins.
People swear that the pungency of boiling chitlins depends on how well they were cleaned. It’s never been a difference maker for me. I can smell those things before even entering the house, no matter how well they were cleaned. To be sure, chitlins/chitterlings are pork intestines.
Chitlins trace their roots back to the era of slavery in the American South. Enslaved Africans were often given the undesirable parts of animals as rations, including pig intestines. Making the most of what they had, they transformed it into a dish that would eventually become a soul food staple.
Not too many people in my family mess with chitlins. They come in that unmistakable red bucket and (rightfully!) take forever to clean. As soon as they boil, chitlins stink up the whole neighborhood, and even the perfect pot of chitlins require lots of hot sauce just to get around the texture and reality of what you’re eating. I've only had them once and...it was an experience. I can’t think of a single person on mama’s side who has ever had anything positive to say about them. My great grandma called them “shitlinks”. She wasn’t wrong. On my dad’s side, my grandma Delilah made them, as well as my aunts Beverly and Pat.
The process of preparing chitlins begins with meticulous cleaning. Pig intestines are a breeding ground for bacteria if not handled properly, due to their function in the pig's digestive system. Failure to clean them thoroughly can lead to foodborne illnesses such as salmonella and E. coli. Hence, hygiene is paramount.
Over the years, the cleaning process has evolved. Early methods involved scraping, soaking, and boiling the chitlins multiple times to remove any traces of dirt, fecal matter, and odor. Modern practices often include additional steps like soaking in vinegar or lemon juice to further neutralize any impurities.
No matter the cleaning techniques, the pungent odor of boiling chitlins remains an unmistakable sign that tradition is being honored in the kitchen. This distinct aroma serves as a reminder of the resilience of those who turned scraps into sustenance and the importance of preserving cultural heritage. It's a testament to the ingenuity of those who transformed necessity into culinary artistry and a reminder that the essence of soul food lies not just in its flavors, but in the stories it tells and the lessons it imparts.
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