CREOLE CHITTERLINGS (CHITLINS)
There are some recipes that are called Southern however, the Creole and Cajun culture in itself cooks different than the rest of the south. I believe this simple recipe does the heritage justice.
Provided by Walita J Powell
Categories Meat and Poultry Recipes Pork
Time 6h20m
Yield 16
Number Of Ingredients 11
Steps:
- Clean the chitterlings by removing all the specks and fat with specks on them. Rinse in several changes of salted water. 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. Chitterlings should appear clear to white in color.
- Cut the chitterlings 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 chitterlings 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.
Nutrition Facts : Calories 494.2 calories, Carbohydrate 6.9 g, Cholesterol 548.4 mg, Fat 40.3 g, Fiber 1.1 g, Protein 25.6 g, SaturatedFat 18.9 g, Sodium 946.6 mg, Sugar 1.4 g
CHITTERLINGS
This is the ultimate soul food. Chitterlings are pork intestines. Traditionally food of poor blacks and whites in the south, chitterlings now is enjoyed by all, regardless of geographic location, economic status, or race. Try it you will like it.
Provided by chiggerhill99
Categories Pork
Time 3h30m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Wash chitterlings throughly. Trim fat, leaving a small amount for seasoning. In a large sauce pan, cover chitterlings with water. Add red pepper flakes, minced garlic, black pepper, and salt. Cook chitterlings until tender, 2 to 3 hours. Drain and cut into serving sized pieces. Serve hot, at once.
- Great accompaniments are white beans and turnip greens.
- Pan Fried Chitterlings; Dip boiled chitterlings in cornmeal. Fry in hot shortening until brown.
- Deep Fat Fried Chitterlings; Dip boiled chitterlings in beaten egg, then in crushed saltine cracker. Fry in deep hot fat (375 degrees) until brown.
Nutrition Facts : Calories 1380.8, Fat 125.6, SaturatedFat 57.6, Cholesterol 1164.2, Sodium 1345.1, Carbohydrate 1.2, Fiber 0.4, Sugar 0.2, Protein 58
CHITTERLINGS - CHITLINS
Our frugal forefathers used everything but the squeal at butchering time. Chitterlings (small intestines of hogs) are available at Southern butcher shops. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time is approximate.
Provided by Molly53
Categories Pork
Time 1h36m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Wash chitterlings very thoroughly and cover with boiling salted water.
- Add cloves and red pepper.
- Cook until tender, about 90 minutes (add more water if necessary).
- Drain; cut in pieces the size of oysters.
- Heat oil or fat to 370F in a fryer or large skillet.
- Dip each piece in egg beaten with water followed by a dip into the cracker crumbs.
- Fry until golden brown.
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