Chitterlings

Discover the art of preparing tender and flavorful chitterlings—a beloved Southern delicacy brimming with rich tradition and comfort. This recipe transforms fresh pork intestines into a savory dish simmered to perfection in aromatic chicken broth, seasoned with garlic, onions, bay leaves, smoked paprika, and a slight kick of red pepper flakes. The cleaning process, enhanced with vinegar and lemon juice, ensures utmost freshness, while slow simmering over four hours yields melt-in-your-mouth bites. Perfectly complemented by cornbread, collard greens, or rice, these chitterlings are a celebration of soul food culture and a hearty addition to any comfort food spread. Prepare to fill your home with inviting aromas and your table with an authentic Southern classic!

Nutriscore Rating: 67/100

Prep Time:120 mins

Cook Time:240 mins

Total Time:360 mins

Servings: 6

Ingredients

• 10 pounds Fresh chitterlings (pork intestines)
• 1 cup Vinegar
• 1 cup Lemon juice
• 2 tablespoons Kosher salt
• 1 piece Large onion, peeled and quartered
• 4 pieces Garlic cloves, peeled and minced
• 2 pieces Bay leaves
• 1 teaspoon Crushed red pepper flakes
• 1 teaspoon Black pepper
• 1 teaspoon Smoked paprika
• 8 cups Chicken broth
• 2 tablespoons Cider vinegar (for flavoring)

Directions

Step 1

Begin by thoroughly cleaning the chitterlings. Place them in a large sink or bowl, and rinse them multiple times under cold water. Remove any excess fat, gristle, or debris.

Step 2

Fill the sink or bowl with cold water, and add 1 cup of vinegar and 1 cup of lemon juice to help with cleaning. Allow the chitterlings to soak for 30 minutes, then rinse thoroughly again until the water runs clear.

Step 3

Place the cleaned chitterlings in a large stockpot. Cover them with cold water and bring the pot to a boil over high heat. Cook for 15 minutes, then drain and rinse the chitterlings again to remove any impurities.

Step 4

Return the chitterlings to the pot and add the kosher salt, onion, minced garlic, bay leaves, crushed red pepper flakes, black pepper, smoked paprika, and chicken broth.

Step 5

Bring the mixture to a boil over high heat, then reduce the heat to low and cover the pot with a lid. Let the chitterlings simmer for 4 hours, stirring occasionally to ensure even cooking.

Step 6

During the last 30 minutes of cooking, add 2 tablespoons of cider vinegar to enhance the flavor. Adjust salt and seasoning to taste, if necessary.

Step 7

Once the chitterlings are tender and well-seasoned, remove them from the heat and discard the bay leaves. Slice the chitterlings into bite-sized pieces, if desired.

Step 8

Serve hot with sides like cornbread, collard greens, or rice for a classic Southern meal.

Nutrition Facts

Serving size	(7155.2g)

Amount per serving	% Daily Value*
Calories	11017.6

Total Fat 917.6g	0%
Saturated Fat 340.4g	0%
Polyunsaturated Fat 0.1g
Cholesterol 11339.8mg	0%
Sodium 11860.2mg	0%
Total Carbohydrate 52.3g	0%
Dietary Fiber 5.9g	0%
Total Sugars 18.5g
Protein 652.4g	0%

Vitamin D 0IU	0%
Calcium 740.6mg	0%
Iron 75.7mg	0%
Potassium 4776.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 74.6%

Protein: 23.6%

Carbs: 1.9%