- Chitlins
- Chitlin Salad
- Battered Chitterlings
- Fried Chitterlings
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Tips and Hacks
When using cornstarch and water mixture to make a "slurry", throw any extra in the trash and not down the drain.
Cornstarch will solidify and clog your drains.
| Amount | Unit | Ingredient | |
| 2 | pounds | ||
| 2 | tablespoons | ||
| 2 | teaspoons | ||
| 4 | stalks |
Celery
chopped
| |
| 4 | small |
Onions
chopped
| |
| 4 | small |
Green Bell Peppers
seeded, chopped
| |
| 5 | pounds |
Salt
Celery
Onions
Chitterlings
Directions:
Wash the pork maw thoroughly in several changes of cold water. Drain thoroughly and place in a large pot with enough cold water to cover by 2 inches.
Add the salt, red pepper flakes, half of the celery, half of the onions, and half of the green peppers.
Heat to boiling, reduce the heat to simmering, and cook, covered, until tender. This could take from 1 1/2 to 3 hours, depending on the maw.
Wash the chitlins vigorously, in cold water, changing the water several times. Drain thoroughly. Refrigerate until needed.
Drain the cooked maw and reserving the cooking liquid.
Place the chitlins in a large pot and add enough of the hog maw cooking liquid to cover by 2 inches. Add the remaining celery, onions, and green peppers.
Heat to boiling, reduce the heat, simmer, covered, until tender, about 1 1/2 hours.
Meanwhile, when the maw is cool enough to handle, cut it into 1-inch pieces.
When the chitlins are tender, stir in the maw pieces and simmer together a few minutes.
Taste for seasoning and add salt and pepper flakes if needed. Serve hot.
Add the salt, red pepper flakes, half of the celery, half of the onions, and half of the green peppers.
Heat to boiling, reduce the heat to simmering, and cook, covered, until tender. This could take from 1 1/2 to 3 hours, depending on the maw.
Wash the chitlins vigorously, in cold water, changing the water several times. Drain thoroughly. Refrigerate until needed.
Drain the cooked maw and reserving the cooking liquid.
Place the chitlins in a large pot and add enough of the hog maw cooking liquid to cover by 2 inches. Add the remaining celery, onions, and green peppers.
Heat to boiling, reduce the heat, simmer, covered, until tender, about 1 1/2 hours.
Meanwhile, when the maw is cool enough to handle, cut it into 1-inch pieces.
When the chitlins are tender, stir in the maw pieces and simmer together a few minutes.
Taste for seasoning and add salt and pepper flakes if needed. Serve hot.
Submitted by Paul B. See all my recipes. | February 23rd, 2022
Filed Under:
-
Cuisine: United States
Tested and True
Before grilling; take a handful of hickory chips and soak them in water for an hour or so.
Add a few at a time to the barbecue coals for an enhanced smoke flavor in your food.