Chitterlings (16oz.) Only Recipe

Chitterlings (cleaning & cooking)

1. 1

   Inspect and trim

   Place the 1 lb of fresh chitterlings on a clean work surface. Using a sharp knife and kitchen shears, open any coils and inspect for fat, debris, or undigested material. Trim away any large fat deposits and damaged pieces. Rinse each piece under cold running water as you work.

2. 2

   Initial soak to loosen debris

   Fill a large bowl with about 1.5 liters of cold water and add 1/2 cup of white vinegar and 1 tablespoon of coarse salt. Submerge the chitterlings, swishing them to help release debris. Let soak 30 minutes, then lift out and rinse thoroughly under cold running water. Repeat soaking and rinsing one more time if water is still cloudy.

3. 3

   Flip and scrape (optional but recommended)

   Turn each piece inside-out (use gloves if preferred) and scrape the inner surface with the back of a knife or a small brush to remove any remaining residue. Rinse again under cold running water until the water runs clear.

4. 4

   Parboil and discard first cooking water

   Place the cleaned chitterlings into a large stockpot and add enough water to cover (about 1.5–2 liters). Add 1 tablespoon coarse salt, the halved yellow onion, 3 whole bay leaves, 1 teaspoon black peppercorns, and 6 whole garlic cloves. Bring to a brisk simmer over high heat, reduce to medium and simmer 10 minutes. Turn off the heat, drain and discard this first cooking liquid, and rinse the chitterlings and pot to remove loosened scum and impurities.

5. 5

   Long simmer for tenderness

   Return the rinsed chitterlings to the cleaned pot. Add 1.5–2 liters fresh water to cover, 1/2 cup white vinegar, remaining 1 tablespoon coarse salt, 1 teaspoon crushed red pepper flakes, the halved onion, bay leaves and garlic. Bring to a gentle boil, then reduce heat to maintain a low simmer. Partially cover and cook 2 to 3 hours, checking every 30 minutes. Skim any surface foam. Chitterlings are done when they are tender and pull apart easily with a fork; cooking time varies by thickness and freshness.

6. 6

   Adjust seasoning and finish

   When the chitterlings are tender, taste a small piece (careful, it's hot) and adjust seasoning by adding up to 1 teaspoon apple cider vinegar and more salt if needed. Simmer 5 more minutes to incorporate flavors.

7. 7

   Serve

   Remove chitterlings from the pot with tongs and let drain briefly on a rack or paper towels. Chop into bite-sized pieces if desired and transfer to a serving dish. Sprinkle with chopped fresh parsley if using. Serve hot with hot sauce, additional vinegar, or your preferred sides.

8. 8

   Storage

   Cool any leftovers quickly, store in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months. Reheat gently in a covered pan with a splash of water to retain moisture.