Creole Chitterlings (Chitlins) Recipe Reviews - Allrecipes.com (Pg. 3)
Reviewed: Jun. 24, 2009
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.
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Reviewed: Nov. 17, 2008
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.
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Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

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Reviewed: Jul. 21, 2008
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.
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Reviewed: Jul. 18, 2006
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.
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Cooking Level: Expert

Home Town: Snow Hill, North Carolina, USA

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Reviewed: Jul. 17, 2006
Well, I can't imagine being hungry enough to eat pig intestines but if I was gonna do it, I guess this would be the way. Plus chittlins must be reeeeeal cheap liaaak!!! Nell
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Cooking Level: Intermediate

Home Town: Wrexham, Denbighshire, Wales, U.K.
Living In: Hope, British Columbia, Canada

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Displaying results 21-25 (of 25) reviews

 
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