Creole Chitterlings (Chitlins)
Serves: 5
Catharine Rutherford
1 January 1970
Based on User reviews:
45
Spice
27
Sweetness
47
Sourness
43
mins
Prep time (avg)
4
Difficulty
Ingredients:
2 large
Onion (peeled and halved)3 cloves
Garlic3 stalks
Celery (with leaves)1 cup
Apple Cider Vinegar2 tbsps
Salt1
Bay LeafDirections:
1
Clean the chitterlings by removing all the specks and fat with specks on them
2
Rinse in several changes of salted water
3
Place them in a large pot and fill with enough water to cover
4
Bring to a boil, drain, rinse and fill with enough water to cover again
5
Return to the heat and add the potato, onions, green pepper, garlic, celery and vinegar
6
Season with salt, bay leaf, Creole seasoning and red pepper flakes
7
Cover and simmer over medium heat for 3 to 4 hours
8
Chitterlings should appear clear to white in color
9
Cut the chitterlings into 1 inch pieces and return to the pot
10
Pour out most of the cooking liquid
11
Discard the potato, onions, celery and bay leaf
12
Heat the chitterlings through and serve with your favorite side dishes
13
Store the leftovers in the refrigerator
14
Like so many other great soul food dishes, chitlins taste even better after the flavor has soaked in for a few hours