Down Home Chitterlings

Down Home Chitterlings

35
KERYNE 91

"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!!!"
Saved
Save
I Made it Rate it Share Print

Ingredients

8 h servings 312 cals
Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Nutrition

  • Calories:
  • 312 kcal
  • 16%
  • Fat:
  • 26.9 g
  • 41%
  • Carbs:
  • 1.1g
  • < 1%
  • Protein:
  • 16.6 g
  • 33%
  • Cholesterol:
  • 365 mg
  • 122%
  • Sodium:
  • 412 mg
  • 16%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Soak the chitterlings in cold water throughout the cleaning stage. Each chitterling should be examined and run under cold water, all foreign materials should be removed and discarded. Chitterlings should retain some fat, so be careful to leave some on. After each chitterling has been cleaned, soak in two cold water baths for a few minutes. The second water should be clearer. If not, soak in one more bath.
  2. Place the chitterlings in a 6 quart pot, and fill with cold water. Bring to a boil, then add the onion and season with salt, garlic and red pepper flakes. Be sure the water is at a full boil before adding seasonings, or the chitterlings could become tough. Continue to simmer for 3 to 4 hours, depending on how tender you like them. Serve with spaghetti or turnip greens. Be certain to pass the vinegar and hot sauce.

Reviews

35
  1. 40 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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.

Most helpful critical review

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 y...

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 y...

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.

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,...

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, a...

This is the perfect recipe. Don't forget the hot sauce. I clean and cook at least 30 lbs. Just make sure you cook them until they are tender. If you clean them correctly, there's no need to par ...

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 befor...

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 seas...

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 ...

chitlins themselves are wonderful i cleaned some last night and am cooking them NOW!but 10 pounds of chitlins is not enough for 10 people because the shrink really bad when you cook them,so to f...