Chitlins

1. 1

   Fill a large basin with cold water.

2. 2

   Drop in chitlins and soak undisturbed for 30 minutes.

3. 3

   Drain off water.

4. 4

   With sharp paring knife, pull off fat under running water and discard the fat from chitlins.

5. 5

   Rinse the meat again under cold running water and let soak for 1 hour, changing the water several times.

6. 6

   Rinse the meat again under cold running water and place in a large Dutch oven or stockpot.

7. 7

   (Chitlins must be thoroughly cleaned.)

8. 8

   Cover with water; add onion, vinegar, hot pepper pod, salt and pepper.

9. 9

   Bring to a boil; reduce heat.

10. 10

    Cover and simmer 3 hours or until chitlins are fork-tender.

11. 11

    Cut into small pieces.

* Per serving · 4 servings · Values may vary.

No additional tips available.