Southern-Style Chitterlings: A Traditional Soul Food Delicacy

Down Home Chitterlings

Chitterlings, made from pigs’ intestines, are a favorite among Southern families, slow-cooked to tender perfection and served with greens, vinegar, and hot sauce.

Ingredients for Classic Southern Chitterlings

• 10 pounds frozen chitterlings, thawed and thoroughly cleaned
• 1 large onion, quartered
• 4 cloves garlic, smashed
• 2 bay leaves
• 1 teaspoon salt
• ½ teaspoon cracked black pepper
• 1 cup apple cider vinegar (plus extra for serving)
• Optional: collard greens, hot sauce, chopped parsley for garnish

Instructions: How to Prepare Chitterlings

1. Clean thoroughly: Rinse chitterlings under cold water, removing any fat or debris. Pat dry.
2. Initial boil: Place chitterlings in a large stockpot and cover with water. Bring to a rolling boil for 15 minutes, then drain and rinse.
3. Simmer to tender: Return chitterlings to the pot. Add onion, garlic, bay leaves, salt, and pepper. Cover with fresh water and simmer for 3 hours, skimming foam occasionally.
4. Add tang: Stir in apple cider vinegar and simmer for 30 more minutes until the chitterlings are fork-tender.
5. Serve and garnish: Drain, then plate with collard greens on the side. Drizzle extra vinegar and hot sauce, and sprinkle with parsley.

Tips & Tricks

• TIP: Rinse multiple times to remove any lingering odor.
• STORY: In many Southern homes, this recipe is a holiday tradition passed down through generations.
• Note: Leftovers develop deeper flavor overnight—reheat gently.

Serving Suggestions

• Collard greens or mustard greens cooked with smoked ham hock
• Warm cornbread or buttermilk biscuits
• Vinegar-based hot sauce for extra kick

Enjoy these flavorful chitterlings with your favorite Southern sides—a true testament to down-home hospitality and soul food tradition.

Prep Time: 1 hr | Total Time: 4 hrs | Servings: 12 servings