"There are some recipes that are called Southern however, the Creole and Cajun culture in itself cooks different than the rest of the south. I believe this simple recipe does the heritage justice." — NYGHTSONG
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frozen cleaned chitterlings, thawed
onions, peeled and halved
green bell pepper, chopped
celery, with leaves
apple cider vinegar
Creole seasoning to taste
red pepper flakes, or to taste
In regards to removing the lining, the submitter did not include that because you are starting with frozen "cleaned" chitterlings. (See recipe above). The main lining (the most rubbery fatty layer) has already been removed. There are a few good brands. But even though they have been "cleaned" I still go through every inch and remove any specks. I also double check the lining just to make sure. A key step is to boil them after cleaning (I would boil at least 5 minutes) and then drain and start with fresh water. This will keep you from having to continuously skim the water (spooning and dumping any foamy grayish looking stuff that rises to the top of the boiling water), though there may still be a little skimming to do. Incidentally there is still another layer of lining that can be further separated leaving the chitterlings almost paper thin. However I find that the final result is while tender, much too thin. You want them tender, but you want a feel like you are eating something. One more thing. Contamination/Illness can happen. Keep kids/babies out of the kitchen and wash hands/nails, counters, etc. thoroughly after handling (use bleach). The USDA even suggest boiling for 5 minutes before cleaning, to kill bacteria (will not change flavor). It also may help the cleaning go easier.
I must add that cleaning chitterlings is a little more involved than removing specks, etc. There is an inner lining that is translucent and must be removed prior to cooking, resulting in an end product has never been touched by the waste material that passed through the intestines. Otherwise you cannot call them clean.
This is the way we've been cooking chitlins for years up North. I didn't know we had a little Creole running through us! This is a very tasty recipe.
I'll add, keep rinsing the chits until the water is as clear as you can get it.
Chitlins are the best!! thanks for this recipe. In my family we only eat chitlins during the holidays and this is a great way to cook them with some added spice. Serve over some white rice and enjoy.
I don't eat chitlins, but my daughter made these one year and everyone in the neighborhood raved about them. Said they were the best they ever had. And I guess cooking them this way reduced the smell in the house. Wich was a plus for me.
Basically, I like my chitlins plain...leave out the vinegar and extra spices...regular seasoning as long as they are clean is fine with me...touch not my chitlins and do my pork no harm--the Word.
If you have not tried this recipe, then what are you waiting for? Easy to follow...deelishus. This recipe is good, but my favorite is Down Home Chitterlings with a few revisions. See my review on Down Home Chitterlings.
OMG! These were the best chitlins ever! This was my first time attempting them for our traditional New Years dinner. Since I come from a long line of excellant soul food cooks and want to pass along the tradition to my daughter, I wanted to put my best foot forward. I only cooked 10lbs. of chitlins, which is 1/2 of the recipe, but did not use bell pepper or bay leaf, but the chitlin turned out great. However, I cooked them for 7-8 hours -- I like them very tender -- and did not eat them until the next day, which I think played a big part in developing the flavor. This recipe is simple and will be added to my recipe collection for the upcoming New Years I am blessed to see!
* Percent Daily Values are based on a 2,000 calorie diet.
Creole Chitterlings (Chitlins)
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 363
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