Does anyone know if I clean chitterlings the day before I cook them? If so, how do I store them safely? Thanks

Question

(Most people clean them the same day they cook them, but I would like to clean them the day before.)

Thanks for the response. If I store them in a container, do I add water? or just drain them and then put them in the air tight container?

Answer 1

You can just clean them well and then store them covered in the refrigerator. You may want to soak them in slightly salted water which will make them a bit less strong. I never fry mine. I like to put them in a stew pot of fresh water, add a rib of celery, a chopped onion, some fresh garlic, some chicken bouillon, salt and pepper to taste and boil until tender. Serve with Southern cornbread...the best ever!
Here's how I do cornbread:
Pour 1/3 cup canola oil in iron skillet and heat in 450' oven till hot. Add half of hot oil to this mixture:
1 cup self rising flour
1 cup self rising white cornmeal mix
1 beaten egg
1 cup buttermilk (you may add a bit more if you want to)
Pour in hot skillet and bake for 23-25 minutes at 450'.

Answer 2

Because of the work involved in cleaning chitterlings, I clean them the day before and store them in an airtight container (bowl or ziploc bag) and keep them refrigerated until ready to cook.

Answer 3

Really, if you don't know how to do it ...don't.

I have know several people who have gotten super sick from eating improperly cleaned and cooked chit'lings.

If you go to church call one of the older church ladies. They know how to cook everything. They also will be flattered that you asked them and more than willing to help.

Good Luck!