Southern-Style Chitterlings
Ingredients
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10 lb cleaned chitterlings
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1 large onion, chopped
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2–3 cloves garlic, smashed
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2 bay leaves
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1–2 tsp salt (to taste)
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1 tsp black pepper
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1 tsp crushed red pepper (optional)
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1 tsp vinegar (optional, for freshness)
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Water
Instructions
1. Clean thoroughly (very important)
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Even if pre-cleaned, rinse chitterlings several times in cold water.
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Remove any visible debris or fat.
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Soak in cold water with a little vinegar, then rinse again.
2. Boil
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Place chitterlings in a large pot.
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Cover fully with water.
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Bring to a rolling boil for 10 minutes, then drain and rinse once more.
3. Simmer
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Refill pot with fresh water.
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Add onion, garlic, bay leaves, salt, pepper, and red pepper.
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Bring to a boil, then lower heat and simmer 2½–3 hours, stirring occasionally.
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Add water if needed to keep them covered.
4. Taste & serve
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Remove bay leaves.
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Adjust seasoning.
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Serve hot alongside your sides.
Tips
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Chitterlings should be tender, not chewy.
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Slow cooking = better flavor.
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Some people like a splash of hot sauce at the table.
If you want:
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A faster pressure-cooker method
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Extra-spicy seasoning
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Or tips on reducing strong smells while cooking
Just tell me 😊