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Country-Style Chitlins

Source of Recipe

From "The Glory of Southern Cooking" by James Villas


Recipe Introduction

"Chitlins (or, in Yankee language, chitterlings) are the small intestines of hogs, and are considered a delicacy in country kitchens throughout the Deep South. Whether slowly simmered or boiled, battered, and fried, chitlins can be an acquired taste for some, but when they're prepared carefully and served with the right condiments (some style of vinegar, chopped onions, mustard, corn relish, etc.), it's easy to understand why they have been prized for centuries as a major component of soul food. Pig intestines are also used in Louisiana to make Cajun smoked andouille sausage, and if you've ever eaten and enjoyed the classic French sausage called andouille, you'll probably love the flavor of Southern chitlins. Chitterlings are widely available in Southern markets and at some pork shops throughout the country."

List of Ingredients

â—¦ 10 pounds chitlins (chitterlings), fresh or frozen
â—¦ 1 large onion, quartered
â—¦ 1 large celery rib, cracked in thirds
â—¦ 1 clove garlic, smashed
â—¦ ¼ cup cider vinegar
â—¦ Salt and freshly ground black pepper to taste
â—¦ Hot pepper vinegar (available in bottles)
â—¦ Chopped red onions



Recipe

Under cold running water, clean the chitlins to remove fat and any foreign matter, place them in a large kettle or casserole, and add the onion, celery, garlic, vinegar, and salt and pepper. (Do not add water, since the chitlins will create their own liquid.)

Bring to a boil, reduce the heat to low, cover, and simmer till tender, 2 ½ to 3 hours, adding a little water if the liquid level begins to drop.

Test the chitlins for tenderness. If necessary, continue simmering about 30 minutes longer. Serve with hot pepper vinegar and chopped onions on the side.

Makes 6 to 8 servings