This is an excellent recipe, but what I do is after cleaning them thoroughly, I pre-cook the chitterlings for 1 1/2 hours, rinse them until the water is clear and then proceed to season them and let them simmer for at least 5hrs in a slow cooker or a huge roaster(I cook no less than 60lbs each time). Chitterlings should NOT smell while they are cooking. If they do, they are not clean and if grease settles in them, they still are not clean. The juice from the chittlerlings should GEL up, not GREASE up. Grab the hotsauce and enjoy1
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This is an excellent recipe, but what I do is after cleaning them thoroughly, I pre-cook the...