There are some things in life that demand attention from the point of tradition, chitterlings a.k.a. “chittlins” is one of them.
This dish is not for the lazy kitchen cook, (and you know who you are) it can take more than a full day to clean, prepare and cook chitterlings correctly especially if they are fresh. There are two rules that must be adhered to up front:
1. If your chitterlings stink before and during the cleaning process they are fresh!
2. If your chitterlings continue to stink while cooking, they are not clean enough!
Two soakings in cold water does not cut it, for chitterlings to be clean they should be almost as transparent as a wet paper towel when held up to the light. Use vinegar and plenty of it during the entire process of cooking chitterlings, remember these are the intestines of an animal as to minimize the potential of contamination of your chitterlings all caution must be observed. Keep your hands clean during the process, (recommend you cut your fingernails short as well).
Chitterlings like greens; make water…..do not fill the pot up to the brink with water less you will have a pot that will overflow on the stove for sure. Depending on the number of pounds you’re preparing, the pot need not be more than a quarter ways filled with water. Remember also that chitterlings cook down, so the weight before cooking will dramatically be reduced after they cook. (15lbs of chitterlings cooks down to about 7lbs).
Now comes the seasoning of the water:
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There are some things in life that demand attention from the point of tradition, chitterlings...