Chitterlings (Chitlins) Step-by-Step
Now chitlins aren't for everybody, but for those who grew up on them, they're a treasured tradition that brings back memories of family gatherings and good times. These cleaned pork intestines take patience and care, but when cooked right, they're tender with a rich, savory flavor that's worth every bit of effort. This is old-school soul food at its finest—the kind of dish that shows love through the time you put in.
Cooking tutorial
Ingredients
- 10 lbs fresh or frozen chitlins (chitterlings)
- 1 large onion, quartered
- 4 cloves garlic, smashed
- 2 bay leaves
- 1 tbsp salt
- 1 tbsp black pepper
- 1 tbsp crushed red pepper flakes
- 2 tsp seasoned salt
- 1/4 cup apple cider vinegar
- Water, enough to cover
- Hot sauce, for serving
- Extra vinegar, for serving
Instructions
- 1
If frozen, thaw the chitlins completely in the refrigerator overnight. This is the most important step: you need to clean them thoroughly under cold running water, removing all fat, debris, and any unpleasant matter—turn them inside out if needed and scrub well, changing the water several times until it runs clear.
- 2
Once cleaned, cut the chitlins into 2-inch pieces and place them in a large, heavy pot. Add enough cold water to cover them by about 2 inches.
- 3
Add the quartered onion, smashed garlic, bay leaves, salt, black pepper, red pepper flakes, seasoned salt, and apple cider vinegar to the pot. Stir everything together well.
- 4
Bring the pot to a boil over high heat, then reduce the heat to medium-low. Let them simmer, partially covered, for about 3 hours, stirring occasionally and adding more water if needed to keep them covered.
- 5
The chitlins are done when they're tender and no longer chewy—you should be able to cut them easily with a fork. Taste and adjust the seasoning with more salt and pepper if needed.
- 6
Drain off most of the cooking liquid, leaving just enough to keep them moist. Serve hot with hot sauce and extra vinegar on the side, along with cornbread and your favorite greens.
Pro Tips
- ★Clean your chitlins outside or with all the windows open if you can—the smell during cleaning is strong, and good ventilation makes it much easier.
- ★Some folks like to boil them once, drain completely, then start fresh with new water and seasonings for a milder flavor—that's perfectly fine if the smell bothers you.