-
-
My review
Creole Chitterlings (Chitlins)
36
Walita J Powell
"There are some recipes that are called Southern however, the Creole and Cajun culture in itself cooks different than the rest of the south. I believe this simple recipe does the heritage justice."
Added to shopping list.
Go to shopping list.
Ingredients
6 h 20 m servings 494Original recipe yields 16 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Clean the chitterlings by removing all the specks and fat with specks on them. Rinse in several changes of salted water. Place them in a large pot and fill with enough water to cover. Bring to a boil, drain, rinse and fill with enough water to cover again.
- Return to the heat and add the potato, onions, green pepper, garlic, celery and vinegar. Season with salt, bay leaf, Creole seasoning and red pepper flakes. Cover and simmer over medium heat for 3 to 4 hours. Chitterlings should appear clear to white in color.
- Cut the chitterlings into 1 inch pieces and return to the pot. Pour out most of the cooking liquid. Discard the potato, onions, celery and bay leaf. Heat the chitterlings through and serve with your favorite side dishes. 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.
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 2937 Ratings
-
-
-
-
-
Most helpful positive review
8/16/2010
In regards to removing the lining, the submitter did not include that because you are starting with frozen "cleaned" chitterlings. (See recipe above). The main lining (the most rubbery fatty la...
Most helpful critical review
7/21/2008
I must add that cleaning chitterlings is a little more involved than removing specks, etc. There is an inner lining that is translucent and must be removed prior to cooking, resulting in an end...
Most helpful
Most positive
Least positive
Newest
7/21/2008
I must add that cleaning chitterlings is a little more involved than removing specks, etc. There is an inner lining that is translucent and must be removed prior to cooking, resulting in an end...
8/16/2010
In regards to removing the lining, the submitter did not include that because you are starting with frozen "cleaned" chitterlings. (See recipe above). The main lining (the most rubbery fatty la...
11/17/2008
This is the way we've been cooking chitlins for years up North. I didn't know we had a little Creole running through us! This is a very tasty recipe. I'll add, keep rinsing the chits until th...
6/24/2009
Basically, I like my chitlins plain...leave out the vinegar and extra spices...regular seasoning as long as they are clean is fine with me...touch not my chitlins and do my pork no harm--the Wor...
11/23/2009
I don't eat chitlins, but my daughter made these one year and everyone in the neighborhood raved about them. Said they were the best they ever had. And I guess cooking them this way reduced the ...
7/18/2006
Chitlins are the best!! thanks for this recipe. In my family we only eat chitlins during the holidays and this is a great way to cook them with some added spice. Serve over some white rice and e...
11/13/2010
If you have not tried this recipe, then what are you waiting for? Easy to follow...deelishus. This recipe is good, but my favorite is Down Home Chitterlings with a few revisions. See my review ...
1/2/2011
OMG! These were the best chitlins ever! This was my first time attempting them for our traditional New Years dinner. Since I come from a long line of excellant soul food cooks and want to pass a...
4/10/2013
I agree that simply removing a little fat with with specks does not equal clean chitlins....inner membrane must be removed...which is why they are considered a delicacy...cleaning them is time c...