Chitterlings are hog intestines! OK. If you can get by that fact then another fact is that they are good eats. They are especially popular in the southern US around Christmas time. In our Southern way of saying things they are usually called “Chitlins”.
The Christmas thing probably stems from the fact that in times before refrigeration hogs were butchered in the cold fall. What couldn’t be cured and smoked was eaten fresh. Today chitterlings are available year around frozen.
This recipe is Cajun. Cajuns are southerners but they have their own special way of cooking things. Enjoy!
Cajun Chitterlings
Ingredients
20 pounds frozen cleaned Chitlins, thawed
1 large baking potato
2 large onions, peeled and halved
1 green bell pepper, chopped
3 cloves garlic
3 stalks celery, with leaves
1 cup apple cider vinegar
2 tablespoons salt
1 bay leaf
1 teaspoon Cajun seasoning to taste
1 teaspoon red pepper flakes, or to taste
Directions
Frozen chitlins have been precleaned but there is still fat that should be removed. Clean the chitlins again by removing all the specks and fat with specks on them. Rinse in several changes of salted water. Keep rinsing until the water runs clear.
Place them in a large pot and fill with enough water to cover. Bring to a boil, drain, rinse and fill with enough water to cover again.
Return to the heat and add the potato, onions, green pepper, garlic, celery and vinegar. Season with salt, bay leaf, Creole seasoning and red pepper flakes.
Cover and simmer over medium heat for 3 to 4 hours. Chitlins should appear clear to white in color.
Cut the chitlins into 1 inch pieces and return to the pot. Pour out most of the cooking liquid. Discard the potato, onions, celery and bay leaf. Heat the chitlins through and serve with your favorite side dishes.
Store the leftovers in the refrigerator. Like so many other great soul food dishes, chitlins taste even better after the flavor has soaked in for a few hours.
Are you a little queasy about chitlins? Well I’m a southerner and before I tried them (After a six pack of beer!) I was too. Go ahead and let the adventurous side of you take hold and try Chitterlings.