This chitlins aka chitterlings recipe is a Southern delicacy. This is my Daddy's recipe passed down for generations!
Prep time: PT300M
Cook time: PT180M
Total time: PT480M
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- Prepare a double sink or two separate wash sinks for the cleaning process.
- Ensure the sinks are thoroughly cleaned before adding the chitterlings.
- Start by rinsing the chitterlings one by one under room temperature water to remove any excess debris.
- Carefully inspect each chitterling and remove any visible grit or black substances then move to the other sink.
- Repeat the rinsing process 2 or 3 more times, ensuring they are clean and free from any impurities.
- In a very large pot (we use a 5 gallon pot), fill it with 1 1/2- 2 gallons of water then add quartered onion and green pepper along with salt, garlic powder and black pepper and red pepper flakes or apple cider vinegar if using, and turn to high heat and bring to a rapid boil.
- Once boiling, turn heat to medium and add the cleaned chitterlings one at a time to the pot.
- Stir gently to distribute the seasonings evenly.
- Cover the pot and cook the chitterlings over medium heat for about 3 hours, or until they are tender and the flavor of the remaining liquid should be concentrated. They should also be white in color and fluffy in texture.
- Occasionally check the pot to check on them.
- Once the chitterlings are cooked and tender, taste for flavor and adjust before removing from the heat.
- Serve the chitterlings hot, either as a main dish or as a part of a larger meal. They are usually served with hot sauce to enjoy.