Chitlins (Chitterlings)
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Although these take a lot of work to prepare AND they do not have the most pleasant smell, in my family, we always have chitlins on New Years Day for luck! Along with black eyed peas, collard greens and corn bread (all foods for luck) on New Years Day, we had our share of lucky food! These are good with a side of cole slaw or potato salad.
Fairly difficult
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PrintIngredients
For 3 Servings
Recipe
- One 5 pound bag of chitterlings (see picture)
- 1 onion, sliced
- 1 garlic clove, minced
- 1 chicken bouillion
- Salt and pepper to taste
- Red crushed pepper to taste
Chitlins (Chitterlings) Directions
- Thorougly clean the chitterlings. I brought the 5lb package. Although they say clean and ready to eat, this is not true. There is still more prep before you can cook them.
- This is the 5lb package I purchased. I'm not advertising the brand. You can buy any brand but I wanted to show you what I purchased.
- Then you MUST clean them thoroughly. This is important. Here is a video I found on youtube of how to clean them:
- Once clean, fill a large pot with water and add the chitterlings. Cook on high. Let the water reach boiling and boil for 5 minutes. Then pour the contents of the pot into a collander to drain. Discard water. Rinse foam off chitterlings and rinse/clean pot. Add chitterlings back to pot and fill pot with water. Put back on high heat and bring to boil again. Once boiling, lower heat to medium. Add garlic, onion, bouillion, salt and pepper and red crushed pepper. Cover with top and let cook for about 4-5 hours. Keep checking to make sure the water has not cooked out or gotten too low. If so, add more water.
- Chitterlings are done when they tear easily when pulled (not rubbery or chewy).
- Enjoy and good luck!
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