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–+ servings

Down Home Chitterlings

Chitterlings, made from pigs' intestines, are a Southern delicacy slow-cooked to tender perfection, served with greens, vinegar, and hot sauce.
Print Recipe
Prep Time 1 hour
Cook Time 4 hours
Total Time 4 hours
Servings: 12 servings
Course: Entree
Cuisine: Southern
Ingredients Method

Ingredients
  

  • 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

Method
 

  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.
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