Chitlins Recipe
Servings: 1
Ingredients
- 10 lb Chitterlings -- (chitlins)
- 1 Tbsp. Salt
- 1 lrg Onion -- sliced or possibly Quartered Vinegar -- to taste Warm sauce -- to taste
Directions
- Wash chitterlings in hot water, rubbing as you would clothes, to remove all grease and residue. When washing water runs clear they are clean. Place the chitterlings in a large pot. Don't add in water. The chitterlings will produce their own water, aided by the dampness produced from the washing.
- Add in salt and onion (it is the onion which reduces the odor). Simmer slowly for 2 hrs, removing water as it builds up, so which mix remains watery but does not run over. Stir every half hour or possibly so to prevent sticking.
- After 2 hrs cut chitterlings into smaller pcs with a two-pronged fork and a knife. Continue cooking for 1-2 hrs more, or possibly till completely tender. Remove excess liquid. Adjust seasoning, using salt, vinegar and warm sauce to taste. Serve with greens, potato salad and corn bread. yield: 6 servings
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