Chitterlings – A tried and tested soul food staple! Fresh red pepper, crunchy celery, and smoky Creole seasoning culminate in flavor and texture. A hearty and tempting entree that perfectly complements the collard greens and cornbread, what a wonderful indulgence!
Chitterlings (affectionately known as chitlin in the south) are a staple food in West Africa. My aunt’s famous chitlin, seasoned with tomatoes, leeks, ginger and capsicum, was a standout at the dinner table. Everyone was crowding around the table waiting to get their bowls.
Chitterlings may be a gourmet specialty that is rarely made at home now, but they are still comfort food to me. My family loves it when I make it because it’s so delicious.
What is Chitterling?
Chitterlings are a fun name for pig intestines, but they can also be used from calves. A great way to use every part of an animal and waste nothing. Chitlin’s mild taste makes it the perfect canvas for deliciously bold flavors.
recipe ingredients
- chitterling – We use pork chitaring for an authentic soul food experience. The buttery texture makes this dish truly decadent!
- vinegar and baking soda – These ingredients do a great job of cleaning chittering and neutralizing odors.
- seasoning – Aromatic ingredients like onion and garlic pack a bold flavor punch. Thyme and bay leaves then add a subtle layer of mint, while creole seasoning and red pepper flakes add heat.
- vegetable – Bell peppers and celery add sweetness, a bright pop of color, and a nice texture to the recipe.
- red wine vinegar – Bring your food to life with its unique zesty flavor. Hmmm!
How to make chitlin
clean the chitlin
- pretty – Soak the titanium rings in vinegar, baking soda, salt and water for about an hour and wash them well. Then rinse twice under running water. (Photo 1-2)
- Preparation – Then trim excess fat and cut into small bite-sized pieces. Transfer them to a medium-sized pot and cover them completely with water. Cook over medium to high heat for about 1 hour. (Photo 3)
- rinse – After cooking, rinse the chitering again with fresh water. Rinse the pan and place it over medium heat. (Photo 4)
cook them up
- cook vegetables – Pour 1 tablespoon of cooking oil into a pan and when hot, add the onion, garlic, thyme, green pepper and celery. Sauté for 2-3 minutes until the onions are translucent. (Photos 5-6)
- chitterling – Add bay leaves, creole seasoning, pepper flakes, vinegar, chitaring, 2 cups water and season with salt and pepper. (Photo 7)
- simmer – Cover the pot and cook for 45-60 minutes or until the charring is tender. Check the pot, stirring occasionally, to make sure the water is not boiling. Add water as needed. (Photo 8)
- serve And have fun!
recipe variations
- Be bold with flavors!Add scallions, carrots, tomatoes, ginger, garlic and chilies to make a stew african way. then serve it fried plantains.
- Plenty of vegetables! Add green and yellow bell peppers, carrots, parsley, or cilantro for added texture and color.
tips and tricks
- When you’re ready to eat, the chittering tears apart easily with a pull. A great way to tell if you’re done without burning your tongue! 😉
- The cleaning process is important for making delicious dishes. Take your time and wash… Rinse, rinse, rinse again.
- If you are precooking the chitallings, add halved potatoes or onions to the water to absorb the odors. Then discard after cooking.
advance instructions
Once the chirping is clean, this dish is easy to assemble. Luckily, they can be pre-washed and stored in the refrigerator. Wash the raw chitarings well and store them in the refrigerator for up to two days before cooking. You can also store it in the freezer for up to 3 months until ready.
How to eat and store
This dish is best served hot right off the stove.However, like many soul food dishes, it tastes even better after a few hours (or from the night before) to let the flavors set in! leftoversput in an airtight container in the fridge and enjoy them up to 4 daysYou can also store cooked chitaring freezer for Three months.
FAQ
Chitterling has a mild flavor and buttery texture. Some people compare it to octopus or squid, but it’s hard to find an exact comparison.
There is some controversy as to whether to pre-boil or not, but it’s really up to you.
I prefer to use natural detergents such as vinegar and baking soda.However, I like to bleach the work surface after preparing the titering to avoid cross-contamination.
What we offer with Chitterlings
Serve chitaling for a soul food extravaganza that will knock your socks off turnip leaf, pinto beansand skillet cornbreadThen round out the decadent feast red velvet cheesecake for dessert!
More classic soul food recipes to try
Conclusion
Impress your guests with this excellent chitaling recipe for a spicy and delicious entree. Do you love soul food as much as I do? Then sign up for my newsletter to receive more soul food treats!
see how to make
Chitterlings
A proven soul food staple! Fresh red pepper, crunchy celery, and smoky Creole seasoning culminate in flavor and texture. A hearty and tempting entree that perfectly complements the collard greens and cornbread, what a wonderful indulgence!
Preparation: 1 time
cooking: 1 time
total: 2 time
African, Seoul
procedure
-
Soak the chitaring in vinegar, baking soda, salt and water for about an hour and wash well. Then rinse twice under running water.
-
Remove excess fat and cut into bite-sized pieces. Transfer them to a medium-sized pot and cover them completely with water. Cook over medium to high heat for about 1 hour.
-
After cooking, rinse the chitallings again with fresh water. Rinse the pan and place it over medium heat.
-
Put 1 tablespoon of cooking oil in a pan and when it is hot, add onion, garlic, thyme, green pepper and celery. Sauté for 2-3 minutes until the onions are translucent.
-
Add bay leaves, creole seasoning, pepper flakes, vinegar, chitaring, 2 cups water, and season with salt and pepper.
-
Cover the pot and cook for 45 to 60 minutes or until the chittering is tender. Check the pot, stirring occasionally, to make sure the water is not boiling. Add water as needed.
-
Serve and enjoy!
Tips and notes:
- When you’re ready to eat, the chittering tears apart easily with a pull. A great way to determine if you’re done without burning your tongue!
- The cleaning process is important for making delicious dishes. Take your time and wash… Rinse, rinse, rinse again.
- If you are precooking the chitallings, add halved potatoes or onions to the water to absorb the odors. Then discard after cooking.
- Keep in mind that nutritional information is approximate and can vary greatly depending on products used in recipes.
Nutrition Facts Table:
Serving: 100g| | calorie: 309kcal (15%)| | carbohydrates: Fourg (1%)| | protein: 16g (32%)| | obesity: 26g (40%)| | saturated fat: 0.3g (2%)| | Polyunsaturated fat: 0.3g| | Monounsaturated fat: 1g| | cholesterol: 325mg (108%)| | sodium: 1295mg (56%)| | potassium: 138mg (Four%)| | fiber: 1g (Four%)| | sugar: 2g (2%)| | Vitamin A: 822IU (16%)| | Vitamin C: twenty twomg (27%)| | calcium: 17mg (2%)| | iron: 0.3mg (2%)
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