Chitterlings (Chitlins)
Chitterlings, or chitlins, is a classic soul food hard to describe, and it's nothing like it smells when cooking. The finished product is oh so good, especially when you serve it with vinegar and hot sauce next to collard greens, fried chicken, and cornbread.
Servings 4
Calories 325kcal
Ingredients
- 4 pounds chitterlings, clean extra well!!
- 4 cups water Divided into 2 sets of 2 cups
- 1 large onion
- 1 tablespoon garlic, minced
- 1 tablespoon fresh thyme, chopped
- 1 green bell pepper
- 1 red bell pepper
- 1 large stalk celery
- 2 bay leaves
- 1 tablespoon chicken bouillon
- 1 tablespoon Creole seasoning
- 2 tablespoons apple cider vinegar
- Salt and fresh ground black pepper, to taste
- 1 teaspoon red pepper flakes, adjust to taste
Instructions
- Thoroughly wash chitterlings and remove any excess fat.
- Next, cut the chitterlings into small (1-2 inch) pieces and put them in a medium-sized pot, then add about 2 cups of water to cover them—Cook on high for about 1 hour.
- Pour the chitterlings into a colander to drain and discard water. Rinse them thoroughly.
- Rinse the pot well and place over medium heat. Add a tablespoon of cooking oil, the onion, garlic, and thyme, and saute for about a minute. Then add bell peppers and celery, and saute for another minute.
- Next, add chitterlings, bay leaves, bouillon, Creole seasoning, apple cider vinegar, and 2 cups of water. Give everything a nice stir, then season with salt and pepper to taste.
- Cover pot and place pot over medium-high heat. Cook for about 2-3 hours until chitterlings are tender. Keep checking the pot to make sure the water hasn't cooked out; if so, add more.
- Serve with red pepper flakes or hot sauce.
Notes
- Chitterlings are done when they tear apart easily when pulled.
- You can replace the hot pepper flakes with hot sauce.
Nutrition
Calories: 325kcal