Creole Chitterlings (Chitlins)

Boiled chitlins are a favorite soul food dish. In this recipe, they pick up lots of flavor as they simmer for several hours in a flavorful broth.

• Preparation Time: 30 mins
• Cooking Time: 3 hr 30 mins
• Total Time: 4 hr
• Calories: 356 Calories

Ingredients

• 2 tablespoons salt
• 3 cloves garlic
• 3 stalks celery, with leaves
• 1 medium green bell pepper, chopped
• 1 cup apple cider vinegar
• 1 large bay leaf
• 1 teaspoon red pepper flakes, or to taste
• 1 teaspoon Creole seasoning to taste
• 2 large onions, peeled
• 10 pounds fresh chitterlings (or frozen chitterlings, thawed)
• 1 large potato, peeled

Recipe Instructions

Step 1

Clean chitterlings by removing all specks and any pieces of fat with specks on them. Rinse in several changes of salted water.

Step 2

Place cleaned chitterlings into a large pot and fill with enough water to cover; bring to a boil over medium-high heat. Drain, rinse, and return to the pot. Fill again with enough water to cover.

Step 3

Add whole onions, potato, and celery stalks, plus chopped bell pepper, vinegar, garlic, salt, bay leaf, Creole seasoning, and red pepper flakes to the pot. Bring to a boil over medium-high heat, then cover and simmer over medium heat for 3 to 4 hours; chitterlings should appear clear to white in color.

Step 4

Use a slotted spoon to transfer chitterlings to a cutting board. Cut into 1-inch pieces. Discard onions, potato, celery, and bay leaf. Pour out most of the cooking liquid, then return chitterlings to the pot.

Step 5

Cook over medium heat until chitterlings are heated through, 2 to 3 minutes.