How do you make chitterlings?

Question

THERE HAS TO BE MORE THAN BOILING THEM IN WATER AND VINIGAR!!!!

Answer 1

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Fried Chitterlings (Chitlins) and Hog Maws

Ingredients:

2 pounds hog maws (pig stomach)

2 pounds chitterlings (pig intestines)

3 quarts water

1 teaspoon salt

1/2 teaspoon red pepper (flakes)

1 medium peeled onion (white or yellow)



The hog maws are the thickest and will therefore take the longest to cook. Rinse them thoroughly as you trim off the excess fat. Put them in a 6 quart pot along with your 3 quarts water, onion, pepper, and salt. Bring them to a boil, then reduce heat to medium and cook for 1 hour 15 minutes.

While maws are cooking, rinse chitterlings thoroughly and trim the extra fat off them. Like most organ meats, they have a lot of fat. Add chitterlings to pot after maws have cooked for 1 hour 15 minutes. Cook another 1 hour 30 minutes or until tender. Add a little extra water if necessary.

Prepare a large cast iron skillet with 1/4 stick of butter. Remove maws and chitterlings from pot and slice. I use to slice them right in the preheated skillet although you can use a cutting board. Then stir with a large metal spoon as you lightly brown them. You can pour out the water from the pot, including the onion. The onion added a little flavor and made them smell nicer while simmering.

A variation on this recipe is to slice the chitterlings and hog maws into pieces as above, but them put them back in the pot with the stock. Again, you can get rid of the onion. Cover the pot and simmer the cut up mixture for another 50 minutes.

If you don't like onion or don't have onion, you can add four or five bay leaves to the mixture instead.. Again, you throw the bay leaves away before frying or cooking down the chitterlings.

By now the hog maws and chitterlings should be thoroughly done and almost falling apart. You can serve them with your favorite side dishes such as greens, maccaroni and cheese, or rice. I actually prefer to eat them by themselves, with several splashes of hot sauce. However, they are fattening and it's tough not to eat too much. So you probably should have a side dish.

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. The leftovers won't last long.

Answer 2

As far as I know if you want to "make" chitterlings you have to first buy a pig.(seriously) Otherwise buy them by the bucket at most supermarkets, clean them real good by pulling out the white skin attached, wash real good, season to taste, put them in a big pot of water, and when they are done you'll have some good eattin! Don't forget the vinager.

Answer 3

Chitterlings are the intestines of a pig.......You don't make them you put them in a large skillet and slow cook them for several hours. Add salt and pepper while cooking....(if you can stand the smell)
They stink up the whole house
I don't cook or eat them.

Answer 4

TAKE CLEAN CHITIN'S AND I MEAN REALLY CLEAN THEM BY REMOVING ALL THE FATTY THIN SKIN , IT TAKES A WHILE ESPECIALLY FOR THE 10 POUND BUCKET AND PLACE IN A 10 QUART POT WITH WATER, SALT, PEPPER, BAY LEAF, WHITE WINE VINEGAR AND A BIT OF ONION BRING TO A BOIL COVER AND REDUCE THE FLAME TO SIMMER FOR 3 TO 4 HOURS SERVE OVER RICE WITH GREENS AND CORN BREAD. OOH SO GOOOOD!!! YOU DO NOT BAKE THEM THE WHOLE COOKING PROCESS IS ON THE STOVE TOP ONLY.
SOME SAY TO REDUCE THE ODOR PLACE A WHOLE PEELED POTATO IN WHILE COOKING. TO ME THEY SMELL GREAT SINCE I'VE EATEN THEM SINCE I WAS FOUR YEARS OLD.

Answer 5

Ok. But tell anyone Haha
You clean them very very well. Then you boil them in vinegar water with garlic and onion. You also had salt to your taste and pepper. After they have boiled for about 4 hours you take them out put them in the oven and cut fresh onion over them and bake them. Then serve them with hot sauce. I prefer Louisana brand. Please don't be stupid like my sister and eat them with chocolate milk.Haha!!!

Answer 6

you buy them from the store and clean them really good boil them with vinegar

Answer 7

I don't dig Swine. It is the nasty animal alive. I don't eat any pork product.

Answer 8

a chitter-WHAT???