recipe reviews for:

Down Home Chitterlings

“Chitterlings or pork intestines are a favorite among Southern families. Traditionally, they are prepared during the holiday season, but deep freezing makes them available year round. Be sure to wash any surface and your hands thoroughly with a bleach solution to avoid contamination while handling raw chitterlings. Chitterlings are very good and are allowed, in moderation, under some popular Low Carb Diets. Be certain to pass the vinegar and hot sauce. Enjoy!!!”

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Reviewed: Nov. 15, 2007

I like this recipe. I do similiar but for 20 lbs, I parboil twice, draining after each boil. Then in a large pot, cover chitlins with water, add 2 chicken bouillion cubes, 1/2 cup white vinegar, crushed red pepper flakes to taste, and Adobo All-Purpose Seasoning With Pepper to taste. I've never added onions but will try it next time. Mother added a potato to her chitlins to cut grease. Also, the Sylvia Robinson recipe says to soak overnight in salt water to cut grease.

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268 users found this review helpful

Reviewer:

nubiangrits

Cooking Level: Intermediate

Living In: Spartanburg, South Carolina, USA

Reviewed: Jan. 2, 2006

To feed 12 people, you need closer to 20 pound of chitterlings! You may want to add salt AFTER your chitterlings have cooked down a bit. They may become too salty otherwise. I use Creole seasoning instead of salt and pepper along with extra garlic and red pepper flakes.

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46 users found this review helpful

Reviewer:

KitchenDiva

Cooking Level: Expert

Reviewed: Sep. 7, 2005

Now you're talking! Finally a recipe that a lot of people in the South truly love. This recipe is great! When I cook mine, I cleaned them multiple times and then I cut them in small pieces before I boil them. Then, for a more robust flavor, after about an hour of cooking, I add beer, potatoes, onions and hot sauce or red pepper sauce to it. After they cook down, they will be very tasty and tender.

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73 users found this review helpful

Reviewer:

PAMELA

Cooking Level: Expert

Home Town: Manhattan, New York, USA

Living In: Durham, North Carolina, USA

Reviewed: Jul. 1, 2005

This recipe is fine, but I would bring to a boil, drain, add water again, and then add your onions, red pepper, and garlic. If you don't do this, you will have fat on top to deal with.

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342 users found this review helpful

Reviewer:

GEERACE

Reviewed: Jul. 1, 2005

No way this will feed 12 people. This recipe is tried and true. I have been using the same recipe for years. For the naysayers, just try them before you knock them. You may be surprised with the results.

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8 users found this review helpful

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HNMIMARTIN

Reviewed: Jan. 9, 2005

Great recipe...just like mom use to make...The recipe is great the way it is written..no need to add potatoes, they take away from the taste of the chitterlings. I prepared it over the holidays and had meatless spaghetti, cole slaw, and cornbread..Yummy!!

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45 users found this review helpful

Reviewer:

Hernando Brownie

Cooking Level: Expert

Home Town: Memphis, Tennessee, USA

Living In: Hernando, Mississippi, USA

Reviewed: Aug. 23, 2004

I am very surprised to see a recipe for chitterlings..it is true this is like a southern delicacy..lol..this recipe is good, however, I also add bellpeppers, seasoned salt, preferable Lawry's, and chopped jalapenos..and if you ever cook chitterlings you'll know they're not the most pleasant thing to smell..My remedy for that is to also add potatoes as it cuts down on the smell..Very good you must have it with hot sauce or you're just not eating it right..Thanks for submitting this recipe..it's good to know that someone else appreciates a good southern cuisine.

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147 users found this review helpful