This banana-flavored cake is wonderful and delicious.
| Prep Time: | 1 hr |
| Cook Time: | 3 hrs |
| Total Time: | 4 hrs |
| Servings: | 12 |
Ingredients
- 10 pounds frozen chitterlings, thawed and cleaned
- 1 onion, roughly chopped
- 2 teaspoons salt
- 1 teaspoon minced garlic
- 1 teaspoon crushed red pepper flakes
Instructions
- Place cleaned chitterlings in a 6-quart pot and cover with cold water. Bring to a rolling boil; add onion and season with salt, garlic, and red pepper flakes. Simmer until chitterlings are clear to white in color and reach desired tenderness, 3 to 4 hours.
- Soak chitterlings in cold water throughout the cleaning stage. Each chitterling should be examined and run under cold water and all foreign materials should be removed and discarded. Chitterlings should retain some fat, so be careful to leave some on. After each chitterling has been cleaned, soak in two cold water baths for a few minutes. The second water bath should be clearer. If not, soak in one more bath.
- Be sure to wash any surfaces with a bleach-based sanitizer and your hands thoroughly with soap to avoid contamination while handling raw chitterlings.
Nutrition Facts
| Calories | 312 kcal |
| Carbohydrate | 1 g |
| Cholesterol | 365 mg |
| Dietary Fiber | 0 g |
| Protein | 17 g |
| Saturated Fat | 13 g |
| Sodium | 412 mg |
| Sugars | 0 g |
| Fat | 27 g |
| Unsaturated Fat | 0 g |
Reviews
I bring my Chitterlings to a 2- 3 minute boil pour that water off. Wash my pot and wash my Chitterlings thoroughly bring to another boil if this water is clear now let’s cook add seasons later.
Easy enough
The biggest part is the cleaning. I normally buy the Aunt Bessie, Uncle Lou’s, or Smithfield Queenella brands. They are usually super cleaned already right out of the package. However, I do clean again for myself. Remember it is not who cooked them, but rather who cleaned them. Recipe is good, I do add a large potato which cuts down on the smell considerably. Cooking in a quick pot also cut down on the smell.
My 2nd time using this recipe. It was delicious!!
Great recipe!!! Exactly how I would recommend seasoning them. I do boil Twice and dump the water before adding the seasoning. I skip all that cleaning by just buying Aunt Bessie’s hand cleaned chitlins. Takes out all of the really hard work when it comes to cleaning them.
Loved them!
They were delicious!!!
Follow the ingredients you can’t go wrong so tender in full of flavor.
Very tastey I will be using this recipe every time.
Very tastey I will be using this recipe every time.
I was looking for good basic recipe for chitterlings and discovered this. The only change I made was to just smash garlic cloves and quarter the onion so that I had the flavor but didn’t have those small bits to contend with. I also made sure to THOROUGHLY clean, rinse and repeat until the water was clear. The smell (and you know that smell) was significantly lessened. While I don’t eat chitterlings more that a few times a year, this recipe is a keeper.
This ius a great recipe for cooking chitterlings. it doesn’t include potatoes, as I can see, but one poster said she uses them. Potatoes cooked in chitterlings are not meant to eat, although they certainly can be eaten if you wish. The purpose of adding potatoes is for them to soak up the excess fat/grease that is in the broth when they are cooked. I plan on making 10 pounds for Thanksgiving, since it is only my sister and me. Haven’t had them in quite a while, so this will truly be a treat!
Perfect!! Thanks. Yes the trick for the smell is to clean them well even the pre cleaned ones.
She DID THAT!!!! Yeeeeesssssssss!!!!
Excellent recipe. I love Chitterlings. But I don’t trust just anyone cooking them for me. I was rise by my great grandmother ( a southerner ) and at an early age she taught my sisters and I how to properly clean and cook them. If cleaned properly there is no need for multiple rinses. Yes it is a very long process. But well worth the time if you know what you’re doing. I use all ingredients listed plus I add Sazo’n Goya seasoning (must try) puts a spin on em and gives a little more flavor. Seeing how I’m the only one in my household that eats them I only use a 10 pound bucket (more than enough for me). I’m in hog heaven right now. Thanks for the share. And Happy Holidays!
This is an awesome recipe!! in addition to the basic receipt, I added lemon pepper, green pepper, a packet of soy sauce. I also cooked them in an iron Dutch oven. They came out super tender. I will definitely use this recipe from now on – for sure!!!
Great tips! Thanks!
LOVE CHITTLINS ONCE A YEAR THANKSGIVING
I haven’t made this as I live in France, and have never seem them to buy. However, as a child in North Devon, UK, my mother used to fry them in the pan with some bacon. They became very crisp and crunchy and absolutely delicious.
Good with cole slaw, greens, and cornbread
my grandparents always taught me to soak chittlins in cold salt water for an hour or 2 before the cleaning process. after cleaning the water must be changed several times adding salt to the water. the salt really draws out the blood in the intestines. you’d be surprised how clear the water will be by the last washing. we also chop up an onion, garlic, crushed red pepper flakes, a whole potato, salt to taste, and white pepper instead of black pepper, also you can put a little apple cidar vinegar in too. we also have a family friend who cooks hers with a can of beer added for tenderness. when ready to eat put hot sauce on(franks), and throw down!