Chitterlings – A tried-and-true soul food classic! Flavor and texture are kicked into high gear with fresh red pepper, crisp celery, and smokey Creole seasoning. It’s a hearty, irresistible main dish that perfectly complements collard greens and cornbread for an oh-so-amazing extravaganza!
Chitterlings (affectionately called chitlins in the South) is a staple West African food. My aunt’s famous chitlins, spiced up with tomatoes, leeks, ginger, and hot peppers, stood out on the dinner table. Everyone would crowd around the table, waiting to get their hands on the bowl.
Chitterlings may now be a gourmet specialty people rarely make at home, but they’re still comfort food to me. And, of course, when I moved to the States, I learned to make them the Southern way. My family loves it when I make them because it’s such a treat.
What Are Chitterlings?
Chitterlings is a fun name for pig intestines, although you can use them from a calf. They’re a great way to use every part of the animal and waste nothing. The mild taste of chitlins makes them the perfect canvas for deliciously bold flavors.
Recipe Ingredients
- Chitterlings – I use pork chitterlings for an authentic soul food experience. Their buttery texture makes this dish truly decadent!
- Vinegar and Baking Soda – These ingredients do a great job cleaning the chitterlings and neutralizing odors.
- Seasonings – Aromatics like onion and garlic pack a bold flavor punch. Then thyme and bay leaves add a subtle, minty layer while Creole seasoning and red pepper flakes kick up the heat.
- Veggies – Bell pepper and celery give the recipe a touch of sweetness, vibrant pop of color, and a nice texture.
- Red Wine Vinegar – Make the dish come alive with a distinctively tangy flavor. Yum!
How to Make Chitlins
Clean the Chitlins
- Clean – Thoroughly wash the chitterlings by soaking them in vinegar, baking soda, salt, and water for about an hour. After that, rinse twice under running tap water. (Photos 1-2)
- Prepare – Then remove excess fat, and cut the chitterlings into small bite-size pieces. Transfer them to a medium-sized pot and completely cover them with water. Cook over medium-high heat for about an hour. (Photo 3)
- Rinse – After cooking, rinse chitterlings one more time with fresh water. Rinse the pot and place it over medium heat. (Photo 4)
Cook Them Up
- Cook Veggies – Pour a tablespoon of cooking oil into the pot, and when it’s hot, add the onion, garlic, thyme, bell pepper, and celery. Sauté for 2-3 minutes until the onion is translucent. (Photos 5-6)
- Chitterlings – Add bay leaves, Creole seasoning, pepper flakes, vinegar, chitterlings, and two cups of water—season with salt and pepper to taste. (Photo 7)
- Simmer – Cover pot and cook for 45-60 minutes or until chitterlings are tender. To ensure the water hasn’t cooked out, check the pot, stirring occasionally. Add more water as needed. (Photo 8)
- Serve and enjoy!
Recipe Variations
- Go bold with flavors! Add leeks, carrots, tomatoes, ginger, garlic, and hot peppers to make a stew the African way. Then serve it with fried plantains.
- Load up on veggies! Add green and yellow bell peppers, carrots, parsley, or cilantro for extra texture and color.
Tips and Tricks
- When they are ready to eat, chitterlings tear apart easily when pulled. It’s a great way to tell if they are done without burning your tongue! 😉
- The cleaning process is the key to an appetizing dish. Take your time with cleaning… rinse, rinse, and rinse again.
- When pre-boiling your chitterlings, add a potato or onion cut in half to the water to absorb the smell. Then discard them after cooking.
Make-Ahead Instructions
This dish comes together easily once the chitterlings are clean. Fortunately, they can be cleaned ahead of time and stored in the fridge. Clean the raw chitterlings well and store them in the fridge for up to two days before cooking. Cleaned, raw chitterlings can also be stored in the freezer for up to three months before cooking.
Serving and Storage Instructions
This dish is excellent served hot right off the stove. However, like many soul food dishes, it’s even better after the flavors have developed for a few hours (or from the night before)! So if you’re fortunate enough to have leftovers, pop them in an airtight container in the fridge and enjoy them for up to four days. You can also store cooked chitterlings in the freezer for three months.
FAQs
Chitterlings have a mild flavor and a buttery texture. Some people compare them to octopus or squid, but it is challenging to find an exact comparison. Because they’re mild, they adapt to the recipe’s flavors, so you can make them as mild or as wild as you like!
There’s some controversy around whether to pre-boil, but it’s really up to you. I do because that’s what I was taught.
I prefer to use natural cleaners such as vinegar and baking soda. But I like to bleach my work surfaces after preparing the chitterlings to avoid cross-contamination.
What to Serve With Chitterlings
For a soul food extravaganza that will knock your socks off, serve chitterlings with turnip greens, pinto beans, and skillet cornbread. Then top off the feast with a decadent red velvet cheesecake for dessert!
More Classic Soul Food Recipes to Try
Conclusion
Impress your guests with this outstanding chitterlings recipe for a spicy, delectable main dish. Do you love soul food as much as I do? Then sign up for my newsletter to receive more soul food treats! 😍
Watch How to Make It
Chitterlings (Chitlins)
A tried-and-true soul food classic! Flavor and texture are kicked into high gear with fresh red pepper, crisp celery, and smokey Creole seasoning. It’s a hearty, irresistible main dish that perfectly complements collard greens and cornbread for an oh-so-amazing extravaganza!
Prep: 1 hr
Cook: 1 hr
Total: 2 hrs
African, soul
Instructions
-
Thoroughly wash the chitterlings by soaking them in vinegar, baking soda, salt, and water for about an hour. After that, rinse twice under running tap water.
-
Then remove excess fat, and cut the chitterlings into small bite-size pieces. Transfer them to a medium-sized pot and completely cover them with water. Cook over medium-high heat for about an hour.
-
After cooking, rinse the chitterlings one more time with fresh water. Rinse the pot and place it over medium heat.
-
Pour a tablespoon of cooking oil into the pot, and when it’s hot, add the onion, garlic, thyme, bell pepper, and celery. Sauté for 2-3 minutes until the onion is translucent.
-
Add bay leaves, Creole seasoning, pepper flakes, vinegar, chitterlings, and two cups of water—season with salt and pepper to taste.
-
Cover pot and cook for 45-60 minutes or until chitterlings are tender. To ensure the water hasn’t cooked out, check the pot, stirring occasionally. Add more water as needed.
-
Serve and enjoy!
Tips & Notes:
- When they are ready to eat, chitterlings tear apart easily when pulled. It’s a great way to tell if they are done without burning your tongue!
- The cleaning process is the key to an appetizing dish. Take your time with cleaning… rinse, rinse, and rinse again.
- When pre-boiling your chitterlings, add a potato or onion cut in half to the water to absorb the smell. Then discard them after cooking.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
Nutrition Information:
Serving: 100g| Calories: 309kcal (15%)| Carbohydrates: 4g (1%)| Protein: 16g (32%)| Fat: 26g (40%)| Saturated Fat: 0.3g (2%)| Polyunsaturated Fat: 0.3g| Monounsaturated Fat: 1g| Cholesterol: 325mg (108%)| Sodium: 1295mg (56%)| Potassium: 138mg (4%)| Fiber: 1g (4%)| Sugar: 2g (2%)| Vitamin A: 822IU (16%)| Vitamin C: 22mg (27%)| Calcium: 17mg (2%)| Iron: 0.3mg (2%)
Reader Interactions
Credit: Source link
