chitterlings recipe

Southern-Style Chitterlings (Cleaned and Tender Pork Intestines)

Chitterlings, often called “chitlins,” are a traditional Southern dish made from pig intestines. When properly cleaned, boiled, and seasoned, they become tender, flavorful, and deeply comforting. They are often served with hot sauce, vinegar, or cornbread. While preparation requires care, the result is a classic soul food delicacy loved for generations.

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Why You’ll Love This Recipe

• Authentic Southern flavor

• Tender and well-seasoned

• Can be prepared in large batches for family gatherings

• Traditional comfort food

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Recipe Overview

Prep Time: 1 hour (for cleaning)
Cook Time: 3 hours
Total Time: 4 hours
Stovetop Temperature: Medium-low for simmering
Yield: 6–8 servings
Difficulty Level: Intermediate

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Ingredients

• 5 lbs pork chitterlings (fresh, cleaned)

• 1 large onion, chopped

• 3–4 cloves garlic, minced

• 2 bay leaves

• 1 teaspoon black pepper

• 1 teaspoon crushed red pepper flakes (optional)

• 1 teaspoon salt (adjust to taste)

• Water, enough to cover chitterlings in pot

• Optional: vinegar or hot sauce for serving

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Step-by-Step Instructions

Step 1: Clean the Chitterlings

Cleaning is the most important step for tender, safe chitterlings:

1. Rinse chitterlings under cold running water.

2. Remove any excess fat or debris.

3. Turn the intestines inside out and rinse thoroughly.

4. Soak in cold water for 30 minutes, changing the water a few times to remove odor.

Tip: Use gloves for easier handling and sanitation.

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Step 2: Boil the Chitterlings

1. Place cleaned chitterlings in a large stockpot.

2. Add enough water to cover completely.

3. Add onion, garlic, bay leaves, black pepper, and red pepper flakes if using.

4. Bring to a boil over medium heat, then reduce to a gentle simmer.

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Step 3: Simmer Until Tender

1. Cover and simmer for 2.5–3 hours, stirring occasionally.

2. Check for tenderness—chitterlings should be soft but not falling apart.

3. Skim off any foam or impurities that rise to the surface.

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Step 4: Season and Finish

1. Taste and adjust salt or pepper as needed.

2. Remove bay leaves before serving.

3. Optional: Add a splash of vinegar or hot sauce for extra flavor.

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Tips for Perfect Chitterlings

1. Clean thoroughly to remove odor and impurities.

2. Simmer gently—high heat can make them tough.

3. Skim foam during cooking to keep broth clear and tasty.

4. Flavor infusions: onions, garlic, and bay leaves are classic; add smoked paprika or hot sauce for variation.

5. Serve immediately or refrigerate for reheating.

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Serving Suggestions

• Serve with cornbread and collard greens for a traditional Southern meal.

• Spoon over rice for a hearty dish.

• Serve with hot sauce or vinegar for extra tang.

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Storage

• Refrigerator: Store cooked chitterlings in an airtight container for up to 4 days.

• Freezer: Freeze for up to 2 months, in portions.

• Reheating: Simmer gently in a small pot or microwave until warmed through.

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Final Thoughts

Chitterlings are a traditional Southern comfort food that takes patience and care but rewards with rich flavor and nostalgia. Proper cleaning, gentle simmering, and thoughtful seasoning turn this humble cut of pork into a dish celebrated for generations.