Chitterlings (32 Oz.) Recipe
Make Chitterlings (32 Oz.) Recipe in just 3h 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Chitterlings and main ingredients
Finish / optional seasoning
Method
Prep and cleaning
- 1
Inspect and rinse
Place the chitterlings in a large bowl or sink. Rinse thoroughly under cold running water, turning and massaging to remove any debris, grit, or residual fat. Trim away any yellowish/greasy fatty pieces and any tough membranes. Repeat rinsing until water runs relatively clear (3–4 rinses).
- 2
Soak in vinegar wash
After rinsing, place the chitterlings in a large pot or bowl and pour 1 cup white vinegar over them. Add cold water to cover and let soak 15 minutes. This helps deodorize and loosen remaining debris. Drain and rinse again under cold running water, checking for any remaining grit; remove any visible impurities.
Cooking
- 3
Initial simmer
Place the cleaned chitterlings in a heavy 6- to 8-quart pot. Add 3 liters (approx. 12 cups) of fresh water, the peeled whole onion (cut in half), smashed garlic cloves, bay leaves, black peppercorns, crushed red pepper flakes, and 2 teaspoons kosher salt. Bring to a rolling boil over high heat uncovered.
- 4
- 5
Long simmer for tenderness
Cover the pot partially with a lid and simmer gently for 2 to 3 hours, or until chitterlings are tender when pierced with a fork. Check every 30 minutes: skim any additional scum, and rotate pieces for even cooking. If water level drops below the chitterlings, add hot water as needed to keep them submerged.
- 6
Finish cooking and season
When chitterlings are tender, stir in 2 tablespoons apple cider vinegar and taste the cooking liquid. Adjust seasoning with additional kosher salt (up to 1/2 teaspoon) and 1 teaspoon hot sauce if desired. Continue to simmer 5 more minutes to let flavors meld.
Serve and optional sauté finish
- 7
- 8
Optional: sauté for texture
For a crisped finish, heat 2 tablespoons unsalted butter in a large skillet over medium-high heat until foaming. Add the drained chitterlings in a single layer (work in batches if necessary) and sear 3–5 minutes per side until edges are browned and slightly crisp. If pan becomes dry, add 1–2 tablespoons reserved cooking liquid to deglaze and keep moist.
- 9
Garnish and serve
Transfer chitterlings to a serving platter. Sprinkle with chopped fresh parsley and an extra pinch of salt if needed. Serve immediately with hot sauce on the side.