CHITLINS (OR, IN YANKEE LANGUAGE, CHITTERLINGS) are the small intestines of hogs, and are considered a delicacy in country kitchens throughout the Deep South. Whether slowly simmered or boiled, battered, and fried, chitlins can be an acquired taste for some, but when they’re prepared carefully and served with the right condiments (some style of vinegar, chopped onions, mustard, corn relish, etc.), it’s easy to understand why they have been prized for centuries as a major component of soul food. Pig intestines are also used in Louisiana to make Cajun smoked andouille sausage, and if you’ve ever eaten and enjoyed the classic French sausages called andouilles, you’ll probably love the flavor of Southern chitlins. Chitterlings are widely available in Southern markets and at some pork shops throughout the country.
MAKES: 6 to 8 servings
INGREDIENTS:
- 10 pounds chitlins (chitterlings), fresh or frozen
- 1 large onion, quartered
- 1 large celery rib, cracked in thirds
- 1 garlic clove, smashed
- 1⁄4 cup cider vinegar
- Salt and freshly ground black pepper to taste
- Hot pepper vinegar (available in bottles)
- Chopped red onions
INSTRUCTIONS:
- Under cold running water, clean the chitlins to remove fat and any foreign matter.
- Place the cleaned chitlins in a large kettle or casserole dish.
- Add the quartered onion, cracked celery rib, smashed garlic clove, cider vinegar, salt, and pepper to the chitlins. Do not add water, as the chitlins will create their own liquid.
- Bring the mixture to a boil.
- Reduce the heat to low, cover the kettle or casserole dish, and simmer the chitlins until tender. This usually takes about 2 1⁄2 to 3 hours. If the liquid level begins to drop, you can add a little water.
- Test the chitlins for tenderness. If they are not yet tender, continue simmering for about 30 minutes longer.
- Serve the cooked chitlins with hot pepper vinegar and chopped onions on the side.
