Boiled Chitterlings Recipes

Steps:

• Soak the chitterlings in cold water throughout the cleaning stage. Each chitterling should be examined and run under cold water, all foreign materials should be removed and discarded. Chitterlings should retain some fat, so be careful to leave some on. After each chitterling has been cleaned, soak in two cold water baths for a few minutes. The second water should be clearer. If not, soak in one more bath.
• Place the chitterlings in a 6 quart pot, and fill with cold water. Bring to a boil, then add the onion and season with salt, garlic and red pepper flakes. Be sure the water is at a full boil before adding seasonings, or the chitterlings could become tough. Continue to simmer for 3 to 4 hours, depending on how tender you like them. Serve with spaghetti or turnip greens. Be certain to pass the vinegar and hot sauce.

Steps:

• 1. Thaw the chitterlings over night.
• 2. When thawed transfer to a large deep roasting pan. Set the roasting pan in the sink and fill with cold water. Continue to soak the chitterlings in cold water during the entire cleaning process.
• 3. Wash each piece individually under running water until they are all exceptionally clean, removing excess fat and discarding any debris.
• 4. Fill the pan with cold water and let them soak while you peel and chop the vegetables.
• 5. After the chitterlings have set in the cold water for a while, wash the chitterlings again, stirring them aroung in the water until the water is murky.
• 6. Pour the chitterlings out into a colander and drain. Fill up the roasting pan with water and rinse again. Keep rinsing and draining them until you are satisfied that the water is nice and clear when you stir them around.
• 7. Pour the vegetables in a large pot.
• 8. Drain the clean chitterlings, then add to pot.
• 9. Then add seasonings and then add water and vinegar.
• 10. Cover and bring to a full boil. Then reduce heat and simmer for 6-8 hours, adding water as needed. When done serve-up with any side dishes....

Steps:

• Clean chitterlings individually until clean - this process might take up to an hour.
• Boil water, add onions, vinegar, and seasoning. Add chitterlings, cover, and cook 1 hour.
• Season with Accent and hot sauce to taste, and enjoy with cornbread.

Steps:

• Clean the chitterlings by removing all the specks and fat with specks on them. Rinse in several changes of salted water. Place them in a large pot and fill with enough water to cover. Bring to a boil, drain, rinse and fill with enough water to cover again.
• Return to the heat and add the potato, onions, green pepper, garlic, celery and vinegar. Season with salt, bay leaf, Creole seasoning and red pepper flakes. Cover and simmer over medium heat for 3 to 4 hours. Chitterlings should appear clear to white in color.
• Cut the chitterlings into 1 inch pieces and return to the pot. Pour out most of the cooking liquid. Discard the potato, onions, celery and bay leaf. Heat the chitterlings through and serve with your favorite side dishes. Store the leftovers in the refrigerator. Like so many other great soul food dishes, chitlins taste even better after the flavor has soaked in for a few hours.

Steps:

• Clean and wash chitterlings by pulling off the fat and debris.
• Soak in salted water to clean.
• Put chittlerings in water.
• Add garlic, onions, chile' pepper, vinegar, salt and pepper.
• Cook 3-4 hours.

Steps:

• Wash chitterlings throughly. Trim fat, leaving a small amount for seasoning. In a large sauce pan, cover chitterlings with water. Add red pepper flakes, minced garlic, black pepper, and salt. Cook chitterlings until tender, 2 to 3 hours. Drain and cut into serving sized pieces. Serve hot, at once.
• Great accompaniments are white beans and turnip greens.
• Pan Fried Chitterlings; Dip boiled chitterlings in cornmeal. Fry in hot shortening until brown.
• Deep Fat Fried Chitterlings; Dip boiled chitterlings in beaten egg, then in crushed saltine cracker. Fry in deep hot fat (375 degrees) until brown.