Description
A cherished recipe for traditional pork chitterlings, capturing comforting flavors and a rich history, perfect for family gatherings.
Ingredients
- 5 pounds Aunt Bessie’s Pork Chitterlings (thoroughly cleaned)
- 2 medium onions (chopped)
- 4 garlic cloves (minced)
- 2 celery stalks (chopped)
- 1 bell pepper (chopped)
- 2 bay leaves
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 teaspoon red pepper flakes (optional, for heat)
- 1 tablespoon vinegar
- 6 cups water (or enough to cover the chitterlings)
Instructions
- Clean the chitterlings by rinsing thoroughly under cold water, inspecting each piece, and removing any debris or excess fat.
- Prepare the vegetables by chopping the onions, garlic, celery, and bell pepper.
- In a large pot, place the cleaned chitterlings and cover them with water. Add the chopped vegetables, bay leaves, salt, black pepper, red pepper flakes (if using), and vinegar. Bring to a boil over medium heat.
- Once boiling, reduce the heat to low and let it simmer gently for about 180 to 240 minutes, stirring occasionally, and adding more water if necessary to keep the chitterlings submerged.
- After 3 to 4 hours, taste the broth and adjust seasonings if needed. Remove bay leaves before serving.
Notes
Thorough cleaning and using fresh ingredients are key to enhancing flavor. Don’t rush the cooking process for the best results.
- Prep Time: 30 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Southern