📝 About This Recipe
A cornerstone of African American culinary heritage, these chitterlings are a labor of love that rewards the patient cook with a tender, savory delicacy. This recipe honors the tradition of 'Soul Food' by slow-simmering cleaned pork intestines with aromatic vegetables and a signature blend of spices to create a rich, soulful broth. Perfectly tender and deeply flavorful, they represent a storied history of resilience and culinary ingenuity.
🥗 Ingredients
The Star Ingredient
- 10 pounds Pork Chitterlings (pre-cleaned but requiring additional thorough hand-cleaning)
Aromatics and Vegetables
- 1 large Yellow Onion (peeled and quartered)
- 1 large Green Bell Pepper (seeded and cut into large chunks)
- 4-6 cloves Garlic (smashed)
- 2 stalks Celery (cut into 3-inch pieces)
- 1 medium Red Potato (whole, used to absorb excess oils and odors)
Seasoning and Liquid
- 1/4 cup Apple Cider Vinegar (helps tenderize and balance richness)
- 1-2 teaspoons Crushed Red Pepper Flakes (adjust for desired heat level)
- 2 tablespoons Salt (or to taste)
- 1 tablespoon Black Pepper (freshly cracked)
- 1 tablespoon Hot Sauce (plus more for serving)
- 2 pieces Bay Leaves
- 2-3 quarts Water (enough to cover the meat by 2 inches)
👨🍳 Instructions
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1
Begin the intensive cleaning process by thawing the chitterlings completely in the refrigerator. Once thawed, place them in a large basin or a very clean sink.
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2
Pick through each individual piece of chitterling under cool running water. Remove any remaining straw, 'lights' (lung tissue), or excess heavy fat. The goal is to leave a thin, clean membrane.
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3
Rinse the cleaned chitterlings at least 3 to 4 times in fresh cool water until the water runs completely clear. Some prefer a final soak in cool water with a splash of vinegar and salt for 15 minutes.
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4
Cut the cleaned chitterlings into manageable 2-inch or 3-inch pieces using kitchen shears or a sharp knife.
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5
Place the cleaned and cut chitterlings into a large, heavy-bottomed stockpot or Dutch oven.
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6
Add the quartered onion, bell pepper, smashed garlic, celery stalks, and the whole red potato to the pot.
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7
Pour in the apple cider vinegar and enough water to cover the ingredients by at least 2 inches.
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8
Bring the pot to a rolling boil over high heat. Let it boil vigorously for 10 minutes, skimming off any foam that rises to the surface.
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9
Reduce the heat to low, cover the pot with a tight-fitting lid, and let simmer. This slow cook is essential for tenderness.
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10
After 1.5 hours of simmering, stir in the salt, black pepper, red pepper flakes, bay leaves, and hot sauce.
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11
Continue to simmer for another 1.5 to 2.5 hours. Check every 30 minutes; they are done when they are fork-tender and practically melt in your mouth.
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12
Once tender, remove and discard the onion, bell pepper, celery, and the potato (the potato has served its purpose of absorbing impurities).
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13
Taste the broth and adjust seasonings, adding more salt or hot sauce if necessary. Serve hot with a bit of the cooking liquid (pot likker).
💡 Chef's Tips
Cleanliness is paramount; never rush the rinsing process as it defines the final flavor and aroma. Adding a whole potato to the pot is an old-school trick to help neutralize the strong cooking odor and absorb excess grease. Avoid over-salting at the beginning; the liquid reduces as it cooks, which concentrates the saltiness. If you prefer a thicker sauce, you can mash a small portion of the cooked chitterlings and stir them back in, or simmer uncovered for the last 30 minutes. For the best results, buy high-quality 'hand-cleaned' chitterlings to save time, but still perform your own thorough inspection.
🍽️ Serving Suggestions
Serve alongside a warm piece of buttery, golden cornbread to soak up the savory broth. Pair with slow-cooked collard greens seasoned with smoked turkey or ham hocks. A side of creamy mac and cheese provides a perfect textural contrast to the tender chitterlings. Offer plenty of extra hot sauce and a small bowl of cider vinegar on the table for guests to customize their spice and acidity levels. A cold glass of sweet tea is the traditional beverage of choice to balance the rich, spicy flavors.