Chitterlings (Chitlins)

A tried-and-true soul food classic! Flavor and texture are kicked into high gear with fresh red pepper, crisp celery, and smokey Creole seasoning. It's a hearty, irresistible main dish that perfectly complements collard greens and cornbread for an oh-so-amazing extravaganza!

Course dinner, Main

Cuisine African, soul

Diet Gluten Free

Prep Time 1

Cook Time 1

Total Time 2

Servings

Calories 309kcal

Author Imma

Ingredients

Clean Chitterlings

3-4 pounds (1.2-2k) pork chitterlings
1 cup (237ml) white vinegar
1 tablespoon (15g) baking soda
1 tablespoon (20g) salt

Cook Chitterlings

1 tablespoon (15ml) olive oil
1 large onion, diced
3-4 cloves garlic, minced
1 teaspoon (1g) fresh thyme, chopped
1 bell pepper, diced
2 stalk celery, diced
2 bay leaves
1 tablespoon (15g) Creole seasoning
½ teaspoon (1.5g) red pepper flakes (adjust to taste)
2 tablespoons (30ml) red wine vinegar
Salt and freshly ground black pepper to taste

Instructions

Thoroughly wash the chitterlings by soaking them in vinegar, baking soda, salt, and water for about an hour. After that, rinse twice under running tap water.
Then remove excess fat, and cut the chitterlings into small bite-size pieces. Transfer them to a medium-sized pot and completely cover them with water. Cook over medium-high heat for about an hour.
After cooking, rinse the chitterlings one more time with fresh water. Rinse the pot and place it over medium heat.
Pour a tablespoon of cooking oil into the pot, and when it's hot, add the onion, garlic, thyme, bell pepper, and celery. Sauté for 2-3 minutes until the onion is translucent.
Add bay leaves, Creole seasoning, pepper flakes, vinegar, chitterlings, and two cups of water—season with salt and pepper to taste.
Cover pot and cook for 45-60 minutes or until chitterlings are tender. To ensure the water hasn't cooked out, check the pot, stirring occasionally. Add more water as needed.
Serve and enjoy!

Notes

When they are ready to eat, chitterlings tear apart easily when pulled. It's a great way to tell if they are done without burning your tongue!
The cleaning process is the key to an appetizing dish. Take your time with cleaning… rinse, rinse, and rinse again.
When pre-boiling your chitterlings, add a potato or onion cut in half to the water to absorb the smell. Then discard them after cooking.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition