Chitterlings (8oz.) Recipe

Unwrap the 8 oz (0.5 lb) package of chitterlings and place them in a large bowl or colander. Inspect and remove any remaining fatty pieces, membranes, or foreign matter.

Rinse the chitterlings thoroughly under cold running water. Turn and open any folds to rinse interior surfaces. Drain.

In the bowl, combine 4 cups cold water with 2 tbs white vinegar and 1 tbs coarse salt. Submerge the chitterlings and use your hands to gently scrub them, focusing on the interior surfaces. Let soak 10 minutes to help remove odors and loosen debris.

After soaking, rinse chitterlings under cold running water until water runs clear. Drain well and set aside.

Assemble pot

Place the cleaned chitterlings in a large heavy-bottomed pot. Add 8 cups of water, the 1/2 cup sliced yellow onion, 2 smashed garlic cloves, 1 bay leaf, 1/2 tsp black peppercorns, 1/4 tsp red pepper flakes, 1 tbs apple cider vinegar and 1 tsp salt.

Bring the pot to a gentle boil over high heat. Once boiling, reduce heat to maintain a low simmer. Cover partially with a lid to allow steam to escape and simmer gently.

Simmer until chitterlings are tender and no unpleasant odor remains, about 2 to 3 hours. Check every 30 minutes, skimming any foam or impurities from the surface with a slotted spoon and adjusting heat to keep a gentle simmer. If liquid level gets low, add a few tablespoons of hot water as needed.

Test for doneness by cutting a small piece: it should be tender, not rubbery. When done, remove pot from heat and let the chitterlings sit in the hot liquid 10 minutes to settle flavors.

Using tongs, transfer chitterlings to a cutting board or platter. Trim any remaining tough bits and cut into 1-inch lengths if desired.

Skim cooking liquid and reserve a 1/4 cup. In a small skillet over medium heat, melt 1 tsp unsalted butter, add the reserved 1/4 cup cooking liquid and bring to a gentle simmer for 1 minute to concentrate flavor. Stir in 1 tbsp chopped parsley and 1 tsp hot sauce if using.

Drizzle the butter-sauce over the chitterlings and toss gently to coat. Serve hot with lemon wedge on the side and extra hot sauce available.

Leftovers: refrigerate cooled chitterlings in an airtight container for up to 3 days; reheat thoroughly before serving.