Soul Food Chitterlings Recipe - How to Clean and Cook Chitlins (2024)

FAQs

How many hours does it take to cook chitterlings? ›

Place cleaned chitterlings in a 6-quart pot and cover with cold water. Bring to a rolling boil; add onion and season with salt, garlic, and red pepper flakes. Simmer until chitterlings are clear to white in color and reach desired tenderness, 3 to 4 hours.

To help get rid of the smell, use whole potatoes.

Simply put 2 or 3 whole russet potatoes (cleaned and unpeeled) into the sink with the chitterlings while they soak. You'll also add apple cider vinegar at this time.

Pour the chitterlings into your kitchen sink (or a large bowl) and submerge them in cool water, along with 2 tablespoons of baking soda or vinegar. Let them sit in the water for 2-3 minutes. Now, it's time to scrub them, both inside and out. Examine each piece and discard any pig waste, possible straw, and fat you see.

You should also sanitize any utensils or surfaces that come into contact with the chitterlings during the cleaning and cooking process. To clean your chitterlings, start by peeling away the outer membrane one piece at a time. This minimizes unfavorable smells and tastes and eliminates a majority of external debris.

Place them in a bucket or bowl of cold water with two tablespoons of baking soda, then let them soak for a few minutes. Now you've boiled off all of the bacteria, but the chitterlings still need cleaning.

Chitlins, also known as chitterlings, are the intestines of a pig that have been cooked. Rarely, cow intestines are also used for chitlins. They are usually boiled down, fried up, and served with apple cider vinegar and hot sauce. Chitlins have a strong, pungent smell, which is heightened when cooking.

For raw ground meats, poultry, seafood and variety meats (liver, tongue, chitterlings, etc.), refrigerate them only 1 to 2 days before either cooking or freezing. Beef, veal, lamb and pork roasts, steaks and chops may be kept 3 to 5 days.

Symptoms can include watery diarrhea, abdominal pain, headache, fever and vomiting. Young children, older adults, pregnant women, and people with a weakened immune system are more at risk and may experience a more severe illness. Abdominal pain may be confused with appendicitis.

First: chitlins, that delicacy made of fried pig intestines. * They're well-loved throughout the South, especially during the upcoming holiday season. But the smell of them cooking inspires significantly less affection. Because the cooking process sometimes smells like, well, feces.

use lots of water. make sure you turn them inside out and get all of the little bits of fat and slime. you'll have to scrub your hands afterwards — salt and vinegar or salt and lemon works a little, but mostly the smell just has to wear off.

What's the fastest way to clean chitlins? ›

Place them in a bucket or bowl of cold water with two tablespoons of baking soda, then let them soak for a few minutes. Now you've boiled off all of the bacteria, but the chitterlings still need cleaning.

Alternatively, a baking soda mixture generally takes between 15 and 20 minutes to tenderize the cuts of meat. It also carries less risk of harming the meat should the cuts sit in a baking soda for longer. As a result, a baking soda wet brine can be more forgiving and foolproof than a traditional saltwater brine.

Adding baking soda to ground meat can absolutely transform it. Not only does the soda make the protein more tender, it also helps it hold on to more moisture. That, plus the higher pH, means you can actually brown ground meat without it just flooding the pan with juices.

Always buy about twice as many chitterlings than you want to end up with. Chitterlings shrink when boiled and cooked, so you'll end up with fewer chitterlings than you started with. You'll need to clean the chitterlings even if the kind you purchase say they've been pre-cleaned.

Triple cleaned. All natural (No artificial ingredients and not more than minimally processed). Packed in water.