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Chitterlings/Chitlins

 
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Raine
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Joined: 06 Feb 2005
Posts: 598
Location: Dixie

PostPosted: Thu Apr 14 11 5:55 am    Post subject: Chitterlings/Chitlins Reply with quote

Chitterlings/Chitlins

Yields: 6 servings
Prep time: 60 min
Cook time: 3 hr

Ingredients:

10-pound bucket fresh or frozen chitterlings
Cold water to cover
1 cup cider vinegar
5 bay leaves
2 large onions, coarsely chopped
2 large potatoes, peeled and coarsely chopped
1 green or red bell pepper, cored, seeded, and coarsely chopped
3 cloves garlic, minced
Salt and freshly ground black pepper to taste
Hot pepper sauce

Preparation:

If chitterlings are froze, thaw.

Using a small soft brush, clean chitterlings thoroughly; rinse in several changes of cold water. Cut into 1 1/2 to 2-inch pieces.

Place the cleaned chitterlings into a large pot; cover with water and vinegar. Add bay leaves, onions, potatoes, green or red pepper, garlic, salt, and pepper. Bring to a boil; turn heat to low and simmer for 2 1/2 to 3 hours or until chitterlings are tender. remove from heat; drain well.

Serve with your favorite hot pepper sauce.

Makes 6 servings.
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SoEzzy
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Joined: 13 Oct 2006
Posts: 13183
Location: SLC, UT

PostPosted: Thu Apr 14 11 6:16 am    Post subject: Reply with quote

To help with cleaning them, I saw a Andrew Zimmern's "Bizarre Foods" when he was in the Calorlina's, they washed out the chitlins with a hose, it reminded me of stuffing sausages when they pushed them over the end of the hose and turned the tap on.

But I also thought it would be a good and preferred method of getting them clean! Wink
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wnkt
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Joined: 03 Mar 2006
Posts: 1329
Location: Upstate South Carolina

PostPosted: Thu Apr 14 11 9:20 am    Post subject: Reply with quote

sausage casings is as close as I EVER want to get to pork intestines Very Happy
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