Chitlins, also called chitterlings, are a popular Southern side dish made from pig intestines. The recipe originated with West Africans who are known for cooking all edible parts of an animal. As slaves in the United States, they were often only given scraps of meat their owners deemed undesirable. True to their heritage but more out of necessity, they created recipes such as this one.
After slavery ended, chitlins became increasingly popular in the South. Today, they are commonly served as part of a traditional Southern meal including fried chicken, collard greens, and cornbread. The town of Salley, South Carolina, hosts the Chitlin Strut, an annual festival featuring chitlins, that began in 1965.
Recipe Servings: 12
+ 1 hour 30 minutes resting
Ingredients
- 4 lbs pork chitlins (pig intestines), precleaned
- 3 potatoes
- 1½ cups apple cider vinegar
- 2 Tbsp red wine vinegar
- 1 Tbsp garlic, minced
- 1 medium onion, chopped
- 1 medium bell pepper, chopped
- 1 Tbsp crushed red pepper
- 2 Tbsp chopped jalapeño pepper
- 2 cups chicken broth
- 3 cups water
Directions
- Place the chitlins, potatoes, and apple cider vinegar in a large pot and fill with water.
- Remove any membranes from the chitterlings and discard.
- Let the chitlins soak for 1½ hours.
- Remove chitlins from liquid and discard potatoes and liquid.
- Cut the chitlins into 1 ½–2-inch long pieces and place them in a slow-cooker.
- Add the red wine vinegar, garlic, onion, bell pepper, crushed red pepper, and jalapeno.
- Pour in broth and water.
- Turn the slow-cooker on low and cook for 8 hours or until tender. Stir periodically.
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