
Chitterlings or chit'lins are the intestines of young pigs.
Here are some Recipes, for the Chit'lin lovers....Enjoy?
Fried Chitterlings and Hog Maws
In my part of the country, chitterlings come in 10 pound buckets. Hog maws come in smaller packages found in the freezer case. If you can find the larger containers and like the recipe, simply use several times the ingredients to end up with the same percentages. Local supermarkets also carry smaller packages. After cleaning the chitterlings of the fat you will only end up with about half as much volume.
2 pounds hog maws (pig stomach)
2 pounds chitterlings (pig intestines)
3 quarts water
1 teaspoon salt
1/2 teaspoon red pepper (flakes)
1 medium peeled onion (white or yellow)
The hog maws are the thickest and will therefore take the longest to cook. Rinse them thoroughly as you trim off the excess fat. Put them in a 6 quart pot along with your 3 quarts water, onion, pepper, and salt. Bring them to a boil, then reduce heat to medium and cook for 1 hour 15 minutes.
While maws are cooking, rinse chitterlings thoroughly and trim the extra fat off them. Like most organ meats, they have a lot of fat. Add chitterlings to pot after maws have cooked for 1 hour 15 minutes. Cook another 1 hour 30 minutes or until tender. Add a little extra water if necessary.
While maws are cooking, rinse chitterlings thoroughly and trim the extra fat off them. Like most organ meats, they have a lot of fat. Add chitterlings to pot after maws have cooked for 1 hour 15 minutes. Cook another 1 hour 30 minutes or until tender. Add a little extra water if necessary.
CHITTERLINGS
5 pounds of frozen chitterlings - thawed
5 cups of water
2 stalks of celery with leaves
2 large onions, chopped
2 bay leaves
1 clove garlic, minced
1/2 cup of vinegar
1 teaspoon of salt
1/2 teaspoon of pepper
1 red pepper, cut in pieces (optional)
Soak chitterlings in cold water for at least 6 hours. Cover pot. Drain. Strip as much fat as possible from each piece and wash thoroughly in cold water. Make sure it is entirely free of dirt. Cut into small pieces about 1 inch.
Place in full pot of water with salt and pepper. Add other ingredients to the pot and cover. Cook over medium heat until tender about 2 1/2 or 3 hours. Serve with vinegar or hot sauce. (Serves 4-6)
Prepare a large cast iron skillet with 1/4 stick of butter. Remove maws and chitterlings from pot and slice. I use to slice them right in the preheated skillet although you can use a cutting board. Then stir with a large metal spoon as you lightly brown them. You can pour out the water from the pot, including the onion. The onion added a little flavor and made them smell nicer while simmering.
A variation on this recipe is to slice the chitterlings and hog maws into pieces as above, but them put them back in the pot with the stock. Again, you can get rid of the onion. Cover the pot and simmer the cut up mixture for another 50 minutes.
If you don't like onion or don't have onion, you can add four or five bay leaves to the mixture instead.. Again, you throw the bay leaves away before frying or cooking down the chitterlings.
By now the hog maws and chitterlings should be thoroughly done and almost falling apart. You can serve them with your favorite side dishes such as greens, macaroni and cheese, or rice. I actually prefer to eat them by themselves, with several splashes of hot sauce. However, they are fattening and it's tough not to eat too much. So you probably should have a side dish.
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. The leftovers won't last long.
Place in full pot of water with salt and pepper. Add other ingredients to the pot and cover. Cook over medium heat until tender about 2 1/2 or 3 hours. Serve with vinegar or hot sauce. (Serves 4-6)
Prepare a large cast iron skillet with 1/4 stick of butter. Remove maws and chitterlings from pot and slice. I use to slice them right in the preheated skillet although you can use a cutting board. Then stir with a large metal spoon as you lightly brown them. You can pour out the water from the pot, including the onion. The onion added a little flavor and made them smell nicer while simmering.
A variation on this recipe is to slice the chitterlings and hog maws into pieces as above, but them put them back in the pot with the stock. Again, you can get rid of the onion. Cover the pot and simmer the cut up mixture for another 50 minutes.
If you don't like onion or don't have onion, you can add four or five bay leaves to the mixture instead.. Again, you throw the bay leaves away before frying or cooking down the chitterlings.
By now the hog maws and chitterlings should be thoroughly done and almost falling apart. You can serve them with your favorite side dishes such as greens, macaroni and cheese, or rice. I actually prefer to eat them by themselves, with several splashes of hot sauce. However, they are fattening and it's tough not to eat too much. So you probably should have a side dish.
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. The leftovers won't last long.
Chitlins with Hog Maws
10 pounds of chitterlings
1 pound of hog maws, cut up
1 large yellow onion, cut-up
1 large green pepper, cut up
1 Bay Leaf
1 large white potato, peeled
2 Pods Red Pepper
1 tablespoon of salt
1 tablespoon of pepper
1/2 cup of vinegar
2 Cloves Garlic, sliced
If frozen, thaw chitterlings (this could take overnight). CLEANING CHITTERLINGS. Under running water, remove and discard fat and any debris from each chitterling section.
Place cleaned sections in a pot of cold water as you continue to remove and discard. Pour the chitterlings into the sink, fill the sink with water and clean each piece, carefully and thoroughly.
Double check to make sure there is no debris clinging to any piece. Rinse in fresh water several times. Cut the chitterlings into pieces about 2 inches long. Transfer to pot for cooking. CLEANING HOG MAWS. Thaw maws if frozen. Under running water, remove the fat and debris from maws.
Cut maws into 2 inch pieces. Rinse in fresh water several times. Place chitterlings and maws in large pot. Add garlic, onion, bay leaf, salt, vinegar, potato and red pepper. Bring pot to a boil. Reduce heat. Cover and simmer 4-5 hours or until chitterlings are tender. Stir occasionally. Remove and discard the bay leaf. Using a fork or spoon, mash the potato against the side of the pot. Stir to distribute the mashed potato. Serve hot
Place cleaned sections in a pot of cold water as you continue to remove and discard. Pour the chitterlings into the sink, fill the sink with water and clean each piece, carefully and thoroughly.
Double check to make sure there is no debris clinging to any piece. Rinse in fresh water several times. Cut the chitterlings into pieces about 2 inches long. Transfer to pot for cooking. CLEANING HOG MAWS. Thaw maws if frozen. Under running water, remove the fat and debris from maws.
Cut maws into 2 inch pieces. Rinse in fresh water several times. Place chitterlings and maws in large pot. Add garlic, onion, bay leaf, salt, vinegar, potato and red pepper. Bring pot to a boil. Reduce heat. Cover and simmer 4-5 hours or until chitterlings are tender. Stir occasionally. Remove and discard the bay leaf. Using a fork or spoon, mash the potato against the side of the pot. Stir to distribute the mashed potato. Serve hot
Oven Cooked Chitlins
10 pounds of chitterlings (chitlins)
1 tablespoon of salt
1 large onion, quartered
2 tablespoons of vinegar
Hot sauce to taste (optional)
Black pepper
Wash and pick all fat from chitlins, rubbing as you would clothes (helps to remove fat and residue). Place in heavy roasting pan; do not add water (they will make own water). Add salt and onion (onion reduces odor and cooking in oven does too).
Bake in 300ºF. oven, removing water as it builds up, but leaving enough for simmering. Once the chitlins begin to get tender (may have to increase heat), drain off excess water, adjust seasoning by using salt, a little more vinegar (if desired) and/or black pepper and hot sauce. Continue to cook until desired tenderness is achieved. Delicious served with greens, coleslaw and sweet potatoes
Bake in 300ºF. oven, removing water as it builds up, but leaving enough for simmering. Once the chitlins begin to get tender (may have to increase heat), drain off excess water, adjust seasoning by using salt, a little more vinegar (if desired) and/or black pepper and hot sauce. Continue to cook until desired tenderness is achieved. Delicious served with greens, coleslaw and sweet potatoes
MY MAMA SAID IF YOU EVER SEE POTATOES IN CHIT'LINS DON'T EAT THEM. IF BREAD IS ON THE POT LID, DON'T EAT THEM. THE BITCH DIDN'T CLEAN THEM RIGHT.IF YOU KNOW WHAT I MEAN....CAN YOU SAY SHIT TRACK.
THIS IS HOW IT WAS DONE, WAY BACK
Now we have to clean up (literally) the first by-product of the gutting process. What do you do with all those guts? Actually, while the hogs are being cut up into hams, shoulders, backbone, and sidemeat or pork, the intestines have begun the long journey to respectability. When the guts are removed from the hog they are immediately delivered to the skinning table. Here the gut fat is removed from the outside of the large intestine. This fat was always the first into the lard pot.
It served to grease the pot in anticipation of the more ordinary fat to come later on.Next stop for the intestines was the gut hole. A hole was dug in the ground (always away from the main hustle and bustle of the hogkilling) about 5 or 6 feet long, a couple of feet wide and a couple of feet deep. Boards or a sheet of plywood were secured along one side of the gut hole. This served the very obvious purpose of keeping the manure off the workers. (There wasn't as much manure as you might think because the hogs were taken off feed a couple of days beforehand.)
Large quantities of water was poured into and through the intestines to wash them out. In fact they went through more than a dozen washings. Eventually, the intestines were turned inside out with the aid of a reed. You turned the end of the intestine in on itself for a few inches. Then you inserted the reed and gently pulled the intestine back over the reed. Then you scrubbed the intestine with salt. And rinsed several more times. To quote one of the ladies who used to do this - "You washed them until they didn't feel slimy anymore".Now that the chitlings are clean, what do you do with them?
Well some are used as casings for making sausage. But most are cooked. The chitlings are tied up in a cloth feed bag (clean of course) and boiled for a few hours until they are tender. You can eat them right out of the pot, but most of them are frozen for later use. When they are eaten at a later time, you usually fry them over in a frying pan. They taste great! If you're wondering why the chitlings were put in a bag to cook, here's your answer. The purpose of the feed bag was to keep the chitlings seperate from the other stuff that was being boiled in the pot.
At the same time and in the same pot, you're boiling pigs' feet, snouts, a few ears, and usually a whole hogs head or two. These, when the meat boiled off the bone and was seasoned with salt, pepper, and vinegar made what we called souse. (I think grocery stores call it headcheese.) It tastes real good when soaked in vinegar and eaten with a soda cracker
.It served to grease the pot in anticipation of the more ordinary fat to come later on.Next stop for the intestines was the gut hole. A hole was dug in the ground (always away from the main hustle and bustle of the hogkilling) about 5 or 6 feet long, a couple of feet wide and a couple of feet deep. Boards or a sheet of plywood were secured along one side of the gut hole. This served the very obvious purpose of keeping the manure off the workers. (There wasn't as much manure as you might think because the hogs were taken off feed a couple of days beforehand.)
Large quantities of water was poured into and through the intestines to wash them out. In fact they went through more than a dozen washings. Eventually, the intestines were turned inside out with the aid of a reed. You turned the end of the intestine in on itself for a few inches. Then you inserted the reed and gently pulled the intestine back over the reed. Then you scrubbed the intestine with salt. And rinsed several more times. To quote one of the ladies who used to do this - "You washed them until they didn't feel slimy anymore".Now that the chitlings are clean, what do you do with them?
Well some are used as casings for making sausage. But most are cooked. The chitlings are tied up in a cloth feed bag (clean of course) and boiled for a few hours until they are tender. You can eat them right out of the pot, but most of them are frozen for later use. When they are eaten at a later time, you usually fry them over in a frying pan. They taste great! If you're wondering why the chitlings were put in a bag to cook, here's your answer. The purpose of the feed bag was to keep the chitlings seperate from the other stuff that was being boiled in the pot.
At the same time and in the same pot, you're boiling pigs' feet, snouts, a few ears, and usually a whole hogs head or two. These, when the meat boiled off the bone and was seasoned with salt, pepper, and vinegar made what we called souse. (I think grocery stores call it headcheese.) It tastes real good when soaked in vinegar and eaten with a soda cracker






