How to Clean Chitlins
This soul food delicacy (when properly cleaned) has a unique and irresistible flavor when properly prepared. Serve them up with fried chicken, cornbread, collard greens, and a good vinegar hot sauce, and you've got a true-blue Southern meal that will knock your socks off.
- 2½ pounds (1.2kg) chitterlings
- 2-3 tablespoons baking soda (or vinegar)
- Water, as much as needed
- 1 large onion, sliced
Rinse chitterlings in clean water, then soak them in cool water (in the kitchen sink or a tub) with a couple of tablespoons of baking soda (or vinegar) for about 10 minutes.
Cut them lengthwise with scissors, remove the fat and anything else that doesn’t belong, then rinse them with clean, cool water.
Fill your pot or kitchen sink with fresh, cool water and thoroughly rinse them again. Repeat the rinsing process until the water stays relatively clear, and you're sure they're clean.
Put the chitlins in a large pot, cover with fresh water, add the sliced onions, and simmer them for 5-10 minutes. (Some people do this step first. It's your call.)
Note: Clean and disinfect your work area as soon as you're done.
- Some people use salt when scrubbing their chitlins clean because its abrasive nature helps remove the fatty lining inside the chitlins.
- To clean the inside of the chitlins, you can turn them inside out, which takes a little practice, or you can cut them open, so both sides are easily accessible. Either way works!
- When you pre-boil your chitlins, try adding some chopped onions to the water to reduce the bad smell.
- Please keep in mind that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
Serving: 125g | Calories: 275kcal | Fat: 214g | Sodium: 330mg | Potassium: 29mg