Chitterlings (affectionately called chitlins in the South) is a staple West African food. My aunt’s famous chitlins, spiced up with tomatoes, leeks, ginger, and hot peppers, stood out on the dinner table. Everyone would crowd around the table, waiting to get their hands on the bowl. Chitterlings may now be a gourmet specialty people rarely make at home, but they’re still comfort food to me. And, of course, when I moved to the States, I learned to make them the Southern way. My family loves it when I make them because it’s such a treat.
Recipe Ingredients
How to Make Chitlins
Clean the Chitlins
Clean – Thoroughly wash the chitterlings by soaking them in vinegar, baking soda, salt, and water for about an hour. After that, rinse twice under running tap water. (Photos 1-2) Prepare – Then remove excess fat, and cut the chitterlings into small bite-size pieces. Transfer them to a medium-sized pot and completely cover them with water. Cook over medium-high heat for about an hour. (Photo 3) Rinse – After cooking, rinse chitterlings one more time with fresh water. Rinse the pot and place it over medium heat. (Photo 4)
Cook Them Up
Cook Veggies – Pour a tablespoon of cooking oil into the pot, and when it’s hot, add the onion, garlic, thyme, bell pepper, and celery. Sauté for 2-3 minutes until the onion is translucent. (Photos 5-6) Chitterlings – Add bay leaves, Creole seasoning, pepper flakes, vinegar, chitterlings, and two cups of water—season with salt and pepper to taste. (Photo 7) Simmer – Cover pot and cook for 45-60 minutes or until chitterlings are tender. To ensure the water hasn’t cooked out, check the pot, stirring occasionally. Add more water as needed. (Photo 8) Serve and enjoy!
Recipe Variations
Tips and Tricks
Make-Ahead Instructions
This dish comes together easily once the chitterlings are clean. Fortunately, they can be cleaned ahead of time and stored in the fridge. Clean the raw chitterlings well and store them in the fridge for up to two days before cooking. Cleaned, raw chitterlings can also be stored in the freezer for up to three months before cooking.
Serving and Storage Instructions
This dish is excellent served hot right off the stove. However, like many soul food dishes, it’s even better after the flavors have developed for a few hours (or from the night before)! So if you’re fortunate enough to have leftovers, pop them in an airtight container in the fridge and enjoy them for up to four days. You can also store cooked chitterlings in the freezer for three months.
What to Serve With Chitterlings
For a soul food extravaganza that will knock your socks off, serve chitterlings with turnip greens, pinto beans, and skillet cornbread. Then top off the feast with a decadent red velvet cheesecake for dessert!
More Classic Soul Food Recipes to Try
Fried Pork Chops Fish and Grits Red Beans and Rice Easy Smothered Pork Chops Mississippi Pot Roast Southern Corn Pudding
Conclusion
Impress your guests with this outstanding chitterlings recipe for a spicy, delectable main dish. Do you love soul food as much as I do? Then sign up for my newsletter to receive more soul food treats! 😍
Watch How to Make It
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