Chitlins, also commonly known as Chitterlings, are a traditional Cajun soul food popularly eaten in the southern United States. They are most often made from the small intestines of pigs, but may sometimes be made using cow or other animal intestines. Chitlins are good on their own, or served over rice. Common side dishes include white beans, turnip greens, macaroni N’ cheese, or collard greens. To make chitlins of your own at home, use the following simple steps.
Step 1: Gather Ingredients
Make sure to gather all your ingredients ahead of time. You will need access to water, as well as:
- 10 pounds of raw chitlins
- 2 teaspoons of hot, red pepper flakes
- 1 large garlic clove, minced
- 1 teaspoon of onion powder
- 1 teaspoon of hot sauce (I prefer Louisiana)
- 1 teaspoon of celery salt
- 1 teaspoon paprika
- 2 teaspoons of table salt
- 1 teaspoon of black pepper
Step Two: Wash The Chitlins
Rinse off the chitlins prior to cooking them, which helps to get rid of some of the slickness you may find on them. Then trim off a majority of the fat, leaving a small amount for flavor.
Step Three: Getting It On The Stove
Transfer the washed chitlins into a large saucepan or pot. Add water until the chitlins are properly covered, and place on the stove on high heat.
Step Four: Season It
The key to any good recipe is in the seasonings, and chitlins are certainly no exception to that rule. Now that you have the chitlins on the stove, add all the seasonings to the pot, and stir. Remember that the seasonings include red pepper flakes, garlic, onion powder, hot sauce, celery salt, paprika, table salt, and black pepper.
Step Five: Let It Cook
Once you have the chitlins properly seasoned, bring the water to a rapid boil. Once it is boiling, cover your saucepan or large pot, and reduce the heat to simmer. Cook chitlins under tender, which should take just about two to three hours.
Step Six: Prepare For Serving
Once the chitlins have cooked a while, and are tender, you get to prepare them to be served. Start by draining out all the water, and then cut the chitlins into bite sized pieces. They can be served on their own, or over rice. They are particularly good over yellow rice. Serve them on a plate with your favorite side dishes.
Now here comes the fun part: eat, and enjoy!