Chitterlings is a traditional American recipe (from the American south) for a classic dish of pig's viscera that are cleaned and boiled until tender and which are often served as an accompaniment for Thanksgiving. The full recipe is presented here and I hope you enjoy this classic American version of: Chitterlings.
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Chitterlings are the viscera (typically small intestines) of a pig that are boiled until tender. This is a Southern delicacy and are typically served with cider vinegar and hot sauce as accompanies. They are often served to accompany the turkey on many Southern Thanksgiving tables.
Ingredients:
4kg cleaned chitterlings (if buying frozen thaw completely before use)
1 onion, roughly chopped
2 tsp salt
1 tsp baking soda
1 tsp crushed chilli flakes
1 tsp garlic, minced
Method:
Place the chitterlings in a large bowl of cold water. Examine each piece by hand, invert and carefully remove any traces of foreign matter and excess fat (but note that chitterlings should retain some fat, so be careful not to remove all of it). The best way to do this is to repeatedly pick clean each chitlin under cold running water. While picking clean the chitlins you should remove extra fat and any specks that you see. After each piece has been cleaned and washed thoroughly under cold, running, water, place in a bath of cold water for a few minutes.
Remove the pieces of intestine from the first bath and place in a second cold water bath for 5 minutes. You should notice that the water in the second bath is much clearer than the second (if not then soak the chitterlings in one more water bath).
Now drain the chitterlings thoroughly, place in a large (at least 10l) pot and fill with cold water. Bring to a boil then add the onion and baking soda before seasoning with salt, garlic and chilli flakes (ensure that the water is boiling fully before you add the salt, or the chitterlings will become tough).
Reduce to a brisk simmer and continue cooking for between 3 and 4 hours (depending on your preferred level of tenderness). Either serve as an accompaniment, or serve as a main meal with spaghetti and turnip greens. Ensure you have cider vinegar and hot sauce to hand.
