Chitterlings, also known as chitlins, are a soul food made from cleaned and prepared pig intestines. They have a very distinctive potent odor when cooking that many find unappealing. However, there are methods for mitigating the smell when preparing chitterlings. In this article, I will instruct you on how to cook chitterlings on the stove, in a pressure cooker or slow cooker.
1. How To Clean Chitlins?
Spread out some raw chitlins on a cutting board or counter. Use a sharp knife to carefully remove any thick areas of fat clinging to the outside. Discard the fat trimmings as you work.
Starting at one end of the intestine, gently scrape along the inside wall with the dull edge of a knife. This will loosen the mucous lining and any waste residue inside. Go slowly to avoid tearing the delicate intestinal wall.
Hold the chitlin at both ends and rinse the inside well under cold running water, flushing out the scraps. Repeat with each section.
Once scraped and rinsed, use kitchen shears to cut the cleaned chitlins into 2-3 inch segments for easier handling and cooking. Discard any damaged or discolored pieces.
Place the cleaned pieces in a large bowl of cold salted water and allow to soak for 30 minutes up to 4 hours in the refrigerator. This draws out more impurities.
Drain the chitlins from the salt water and repeat another cycle of rinsing and soaking until the water runs clear. Now they are ready for cooking.
2. How To Cook Chitterlings on Stove
Ingredients
- 2 lbs cleaned chitterlings
- 1 onion, chopped
- 2 stalks celery, chopped
- 2 cloves garlic, minced
- 2 bay leaves
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon poultry seasoning
- 1⁄4 cup apple cider vinegar
- 8 cups cold water
Instructions
In a large stockpot, combine the cleaned chitterlings, onion, celery, garlic and bay leaves. Add enough cold water to cover by 2 inches.
Bring to a boil over high heat. Skim off any foam or impurities that rise to the surface. Then reduce heat to medium low, cover and simmer for 1.5-2 hours until tender, skimming occasionally.
Add the salt, pepper, poultry seasoning and vinegar. Simmer uncovered for 30 minutes.
Drain chitterlings and serve warm. Enjoy this delicacy with hot sauce, on toast or however you like them!
2. How To Cook Chitterlings in Pressure Cooker
Ingredients
- 2 lbs cleaned chitterlings
- 6 cups water
- 1 onion, quartered
- 2 bay leaves
- 2 cloves garlic, smashed
- 1 tablespoon apple cider vinegar
- 1 teaspoon poultry seasoning
- 1 teaspoon pepper
- Hot sauce, to taste
Instructions
Place all ingredients into a pressure cooker pot. Lock the lid in place.
Cook on high pressure for 25 minutes. Allow pressure to release naturally for 10 minutes, then quick release any remaining pressure.
Remove the lid. Discard the onion and bay leaves.
For thicker sauce, simmer chitterlings uncovered for 5-10 minutes until desired consistency is reached.
Season with hot sauce if desired. Serve the pressure cooked chitterlings warm.
3. How To Cook Chitterlings in Slow Cooker
Ingredients
- 2 lbs cleaned chitterlings
- 1 onion, chopped
- 1 green bell pepper, chopped
- 3 cloves garlic, minced
- 2 bay leaves
- 1 teaspoon paprika
- 1⁄2 teaspoon cayenne pepper
- 1 tablespoon apple cider vinegar
- 4 cups chicken or vegetable broth
Instructions
Place the cleaned chitterlings in the slow cooker pot along with the onion, bell pepper, garlic and bay leaves. Next, add the paprika, cayenne, vinegar and broth. Give it a stir. Cook on low heat for 8-10 hours.
Remove bay leaves and use a spoon to skim excess fat from the surface before serving
Serve the slow cooker chitterlings warm with hot sauce or over rice. Enjoy!
With the right techniques, chitterlings can be cooked without the smell. You just follow these recipes in this article to enjoy chitterlings perfectly at home. Just be sure to cook them thoroughly as they require long cooking times to become tender.
