Can somebody give me a GOOD Chittenling (chitlins) recipe?

Question

CHITTERLINGS !!!!!!!!!

Answer 1

Good lord, do you know what those are???

They are intestines!

Answer 2

Dang nab it, bro, forgit about them Northerners and make your chitlins!

Here's how:

Fried Chitterlings (Chitlins) and Hog Maws

In my part of the country, chitterlings come in 10 pound buckets. Hog maws come in smaller packages found in the freezer case. If you can find the larger containers and like the recipe, simply use several times the ingredients to end up with the same percentages. Local supermarkets also carry smaller packages. After cleaning the chitterlings of the fat you will only end up with about half as much volume.

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.

Chitterlings/Chitlins Recipe
Most families who love to cook chitlins have their own recipe passed down from generation to generation.
My friend, Andra Cook of Raleigh, North Carolina, says her mother, Martha McCollum, always fried the chitlins after they were simmered. Andra says, "If you can get past the smell, they have an interesting flavor. when my mother prepared them, the whole neighborhood smelled!"

10-pound bucket fresh or frozen chitterlings
Cold water to cover
1 cup cider vinegar
5 bay leaves
2 large onions, coarsely chopped
2 large potatoes, peeled and coarsely chopped
1 green or red bell pepper, cored, seeded, and coarsely chopped
3 cloves garlic, minced
Salt and freshly ground black pepper to taste
Hot pepper sauce

If chitterlings are froze, thaw.

Using a small soft brush, clean chitterlings thoroughly; rinse in several changes of cold water. Cut into 1 1/2 to 2-inch pieces.

Place the cleaned chitterlings into a large pot; cover with water and vinegar. Add bay leaves, onions, potatoes, green or red pepper, garlic, salt, and pepper. Bring to a boil; turn heat to low and simmer for 2 1/2 to 3 hours or until chitterlings are tender. remove from heat; drain well.

Serve with your favorite hot pepper sauce.

Makes 6 servings.

Deep Fried Chitterlings
From Diana Rattray,

INGREDIENTS:

* 2 pounds chitterlings
* 1 egg, lightly beaten
* 1 tablespoon water
* fine cracker crumbs
* oil for deep frying

PREPARATION:
Clean and Prepare chitterlings:
Wash chitterlings 3 or 4 times and place in a large kettle with 4 or 5 cups of water with 1 or 2 chopped onions, 2 bay leaves, 2 teaspoons salt, 1/4 teaspoon pepper, 2 cloves minced garlic, and other seasonings as desired.

Simmer for 2 hours or until chitterlings are tender.

Beat egg with 1 tablespoon water.
Cut boiled chitterlings into pieces about the size of oysters. Dip each piece into egg mixture then roll in crumbs. Fry in oil at about 370° until golden brown. Serves 6.


RETTAS CHITTERLINGS AND MAWS
by: Loretta Travis

Wash and clean chitterlings and maws. In separate pots, boil chitterling and maws 3 hours. Drain, conserving broth.

Cut maws and chitterlings. Add in both meats to stewing pot.

Add chopped onions, pepper flakes, salt, bay leaves, two tablespoons of Accent.

Stew for one hour or until tender

BON APPETIT!!!!

Answer 3

mY mOtHeR iN lAw CoUlD, bUt ChItTeRlInGs ShOuLd Be EaTeN/cOoKeD oN tHeIr OwN.

Answer 4

SOUTH CENTRAL LA DRIVE THERE THEY,LL HELP YOU

Answer 5

yuk ----no