Chitterlings (8 Oz.) Diner Recipe
Make Chitterlings (8 Oz.) Diner Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Chitterlings (cleaning & initial cook)
Diner-style finishing & seasoning
Method
Chitterlings (cleaning & initial cook)
- 1
Rinse and trim
Place the 8 oz raw chitterlings in a large bowl or sink. Rinse thoroughly under cold running water, turning and separating folds to remove loose debris. Using a small sharp knife, trim away any yellowish fatty membrane and obvious bits of waste. Rinse again until water runs relatively clear.
- 2
- 3
Simmer for tenderness
Place the cleaned, soaked chitterlings in a medium saucepan and add fresh cold water to just cover (about 1.25–1.5 L). Add the halved 1/2 yellow onion, 2 whole garlic cloves (crushed lightly with the flat of a knife), 1 bay leaf, and 6 black peppercorns. Bring to a gentle boil over medium-high heat, then reduce to a low simmer. Skim any foam that rises to the surface with a spoon. Cover and simmer until the chitterlings are tender when pierced with a fork, about 2 to 2.5 hours for small pieces. Check every 30 minutes and add hot water if necessary to keep them barely covered. When tender, remove from heat and drain, reserving 1/4 cup of the cooking liquid for finishing if desired.
- 4
Cool slightly and chop
Transfer the cooked chitterlings to a cutting board. Let cool until they can be handled, then pat dry with paper towels. Chop into bite-sized pieces (about 1/2–1 inch). Set aside. Reserve the 1/4 cup cooking liquid in a small bowl.
Diner-style finishing & seasoning
- 5
Sauté aromatics
In a heavy skillet over medium heat, melt 2 tablespoons unsalted butter. Add the 1/2 thinly sliced yellow onion and sauté 4–6 minutes until softened and beginning to brown at the edges. Add 1 teaspoon minced garlic and cook 30–45 seconds until fragrant, taking care not to burn.
- 6
Brown chitterlings
Increase heat to medium-high. Add the chopped, cooked chitterlings to the skillet in an even layer. Let them cook without stirring for 2–3 minutes to develop color, then stir and continue to cook 3–4 minutes until edges are caramelized and heated through. If skillet looks dry, add up to 2 tablespoons of the reserved cooking liquid or a splash of water to keep moist.
- 7
Deglaze & finish
Stir in 1 tablespoon apple cider vinegar and 1 teaspoon hot pepper sauce, scraping up any browned bits from the pan. Add 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper, tasting and adjusting seasoning gently. If you like extra tang, add the optional diner-style hot sauce to taste.
- 8
Garnish and serve
Remove from heat and stir in 1 tablespoon chopped fresh parsley. Transfer to a warmed plate. Serve immediately with hot sauce at the table. Traditional diner accompaniments: white bread or collard greens and pickled peppers, if desired.