Creole Chitterlings (Chitlins)
Recipe information
Recipe Icon - Master recipes
Cooking:
30 min.
Recipe Icon - Master recipes
Servings per container:
20
Recipe Icon - Master recipes
Source:

Ingredients for - Creole Chitterlings (Chitlins)

1. Fresh chitterlings (or frozen chitterlings, thawed) - 10 pounds
2. Onions, peeled - 2 large
3. Potato, peeled - 1 large
4. Celery, with leaves - 3 stalks
5. Green bell pepper, chopped - 1 medium
6. Apple cider vinegar - 1 cup
7. Garlic - 3 cloves
8. Salt - 2 tablespoons
9. Bay leaf - 1 large
10. Creole seasoning to taste - 1 teaspoon
11. Red pepper flakes, or to taste - 1 teaspoon

How to cook deliciously - Creole Chitterlings (Chitlins)

1. Stage

Clean chitterlings by removing all specks and any pieces of fat with specks on them. Rinse in several changes of salted water.

2. Stage

Place cleaned chitterlings into a large pot and fill with enough water to cover; bring to a boil over medium-high heat. Drain, rinse, and return to the pot. Fill again with enough water to cover.

3. Stage

Add whole onions, potato, and celery stalks, plus chopped bell pepper, vinegar, garlic, salt, bay leaf, Creole seasoning, and red pepper flakes to the pot. Bring to a boil over medium-high heat, then cover and simmer over medium heat for 3 to 4 hours; chitterlings should appear clear to white in color.

4. Stage

Use a slotted spoon to transfer chitterlings to a cutting board. Cut into 1-inch pieces. Discard onions, potato, celery, and bay leaf. Pour out most of the cooking liquid, then return chitterlings to the pot.

5. Stage

Cook over medium heat until chitterlings are heated through, 2 to 3 minutes.