Name: Creole Chitterlings (Chitlins)
Prep time: 30 min
Cook time: 3 h 30 min
Total time: 4 h
Yield: 20
Cuisine: Southern
Ingredients: 10 pounds fresh chitterlings (or frozen chitterlings, thawed); 2 large onions, peeled; 1 large potato, peeled; 3 stalks celery, with leaves; 1 medium green bell pepper, chopped; 1 cup apple cider vinegar; 3 cloves garlic; 2 tablespoons salt; 1 large bay leaf; 1 teaspoon Creole seasoning to taste; 1 teaspoon red pepper flakes, or to taste

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.

4 hr total 30 min prep 3 hr 30 min cook 20 356 cal

Instructions

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1 Gather the ingredients.
2 Clean chitterlings by removing all specks and any pieces of fat with specks on them. Rinse in several changes of salted water.
3 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.
4 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.
5 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.
6 Cook over medium heat until chitterlings are heated through, 2 to 3 minutes.