Chitterlings are a holiday staple in Southern households! In this easy stovetop chitterlings recipe, I show you how to properly clean and cook delicious spicy chitlins at home!
Ingredients:
- 4 lbs cleaned pork chitterlings
- 2 tbsp red wine vinegar
- 1 tbsp minced garlic
- 1 medium sized onion chopped
- 1 medium sized bell pepper chopped
- 1 tbsp crushed red peppers
- 2 tbsp chopped jalapeno peppers
- 2 cups chicken broth
- 3 cups water
Instructions:
Clean chitterlings:
Step 1: Sanitize your work area including your countertop, sink, cutting board, and any other areas where you will be working with the chitterlings.
Step 2: Fill the sink with cool water and soak the chitterlings. Break them up using your hands.
Step 3: Add potatoes (to remove the smell) and apple cider vinegar to the cool water. Let the chitterlings soak for 1-2 hours.
Step 4: While the chitterlings are soaking, closely inspect each one. Make sure there’s no gunk, remove excess fat and membranes, and make sure they’re extra clean.
Step 5: Repeat the rinse/soaking process 1-2 more times if desired. Each time, drain the dirty water, rinse the chitterlings, and soak with more cold water and vinegar until the soaking water is clear.
Cook chitterlings:
Step 1: Then cut chitterlings into 1-2 inch pieces using a knife or scissors. Add the cut chitterlings to a large pot.
Step 2: Add your bell peppers, onion, crushed red peppers, jalapenos, and garlic to the pot.
Step 3: Pour in the chicken broth, water, and red wine vinegar. Add enough liquid to just cover the chitterlings.
Step 4: Cover the pot, and place the pot on the stove over high heat. Bring the chitterlings to a boil.
Step 5: Once they maintain a rolling boil, let the pot boil for about 10 minutes, then turn the heat down to medium/medium-high heat to maintain a summer.
Step 6: Let the chitterlings cook over medium heat for 3 1/2 hours or until tender.
Step 7: Be sure to stir periodically! To test if they’re done, pull apart a chitterling with a fork. If they’re done, they’ll pull apart easily.
Tips:
Chitterlings are often served with side dishes like cornbread, greens, or rice to complement the rich flavors.
When handling and cooking chitterlings, follow proper hygiene practices, including thorough handwashing and cleaning of utensils and surfaces.
Thoroughly clean and prepare the chitterlings by rinsing them multiple times in cold water. Remove any excess fat, residue, or impurities.
Soak the cleaned chitterlings in a mixture of water and vinegar or lemon juice for several hours. This helps reduce the strong odor.
After soaking, rinse the chitterlings again under cold water. Repeat this process until the water runs clear.
Chitterlings benefit from flavorful seasonings. Consider using a blend of onions, garlic, bay leaves, thyme, and other herbs and spices to add depth to the dish.
Cook chitterlings over low heat to avoid overcooking and to maintain a tender texture.
FAQs:
1. How Long to Cook Chitterlings?
Cooking times can vary, but it generally takes several hours to ensure that chitterlings are tender. It’s essential to cook them thoroughly to avoid any risk of foodborne illness.
2. Can I Use a Pressure Cooker?
While some people use pressure cookers for chitterlings to reduce cooking time, the traditional stovetop method involves slow simmering for an extended period.
3. How to Reduce Odor?
Soaking in a mixture of water and vinegar or lemon juice helps reduce the strong odor of chitterlings. Cooking them with aromatic vegetables like onions and garlic can also help.
4. Can I Freeze Chitterlings?
Yes, you can freeze cooked chitterlings. Allow them to cool, then store them in airtight containers or freezer bags. Thaw and reheat thoroughly before serving.
