Last updated 6/12/2012 1:15:00 AM. Recipe ID 44196. Report a problem with this recipe.
Yield: 4 Servings
5 lb Chitterlings; cleaned
2 Yellow onions; peeled, diced
3 Dried whole red peppers
1 c Chopped celery
1 tb Seasoning salt (see recipe)
Salt to taste (very little)
1 c Chicken soup stock (see
-recipe) or canned chicken
1 Green bell pepper; chopped
There is probably no other dish that brings out the word "soul" more
strongly than this one. These are the intestines of the pig, washed
and soaked, cleaned and pulled, then cooked for hours until they are
tender. I admit they take a bit of getting used to, but like all
foods of your childhood, once you learn to enjoy them you long for
them for the rest of your life.
The name of this dish is generally pronounced "chitlins." It comes
from the Middle English name for body organs, "chitirling."
Yes, I have come to enjoy them now and then.
The chitterlings can be purchased in central-area meat markets,
frozen and ready to go. The only problem is the cleaning. You must
open each piece and scrap the fat. The fat is discarded as it has a
very strong flavor.
Cut into 6-inch lengths and rinse in fresh water several times. Soak
overnight in the refrigerator in salt water.
Rinse the chitterlings and place in a heavy kettle with a
tightfitting lid. Add all other ingredients except the green bell
pepper. Simmer for 2-3 hours until tender. Add the chopped bell
pepper and cook for an additional
From . Downloaded from Glen's MM
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