Chitterlings Recipe

Inspect and trim the chitterlings: on a clean surface, lay out the raw chitterlings and remove any fat, membranes, or unnatural bits. Turn each piece inside out if not already turned. Rinse under cold running water to remove debris.

Soak and deodorize: place the trimmed chitterlings in a large bowl. Pour 2 cups cold water and 1 cup white vinegar over them, submerging. Let soak 30–60 minutes, swirling occasionally. After soaking, drain and rinse thoroughly under cold running water until water runs mostly clear.

Prepare pot and aromatics: in a large stockpot, add 4 quarts of fresh water, the quartered onion, smashed garlic cloves, bay leaves, 1 cup apple cider vinegar, 1 tablespoon salt, 1 tablespoon black peppercorns, and 1 teaspoon red pepper flakes. Bring to a gentle boil over high heat.

Par-cook and simmer the chitterlings: once the liquid is boiling, add the rinsed chitterlings. Reduce heat to maintain a gentle simmer. Cook uncovered for 2 to 3 hours, stirring occasionally and skimming any foam or impurities from the surface. Test tenderness after 2 hours: chitterlings should be tender but not falling apart.

Adjust seasoning and finish cooking: taste a small piece (carefully) and add remaining 1 tablespoon salt or more to taste if needed. Continue simmering until fully tender, another 30–60 minutes if necessary. Remove pot from heat and carefully transfer chitterlings to a colander to drain, reserving 1 to 2 cups of the cooking liquid.

Sauté and finish

Heat a large skillet over medium heat and add 2 tablespoons unsalted butter. Add the thinly sliced onion and sauté until softened and golden, about 6–8 minutes. Add the drained chitterlings to the skillet and sauté, stirring gently, for 6–8 minutes to brown slightly and incorporate the onion flavor. If mixture seems dry, add 2–4 tablespoons of the reserved cooking liquid. Stir in 2 tablespoons chopped fresh parsley and 2 tablespoons apple cider vinegar. Cook another 1–2 minutes to meld flavors.

Serve: transfer chitterlings to a serving dish. Offer hot sauce at the table to taste. Serve warm with additional chopped parsley as garnish. Refrigerate leftovers in an airtight container for up to 3–4 days.