Chitterlings are pig intestines prepared as food. Chitterlings are consumed worldwide, but in the United States, they are usually considered soul food. During slavery, plantation owners gave scraps, including chitterlings, to the slaves. Today, soul food is a celebration of a strong African-American history. Chitterlings are not a health food. According to the "Dictionary of Healthful Food Terms," a 3-ounce serving of chitterlings contains almost 25 grams of fat. "Reclaiming Our Health: A Guide to African American Wellness" says chitterlings are not considered to be meat and are mostly comprised of saturated fat. Eat chitterlings sparingly to protect your health.
Step 1
Place the chitterlings in a large pot and fill it about 3/4 full of water. Add the onion, garlic, bay leaf, hot sauce, salt, pepper and vinegar.
Step 2
Bring the water to a boil. Cover the pot with a tight-fitting lid and reduce the heat to medium low. Simmer the chitterlings for 3 1/2 hours, or until they are tender.
Step 3
Place the chitterlings in a large colander and run cold water over them for five minutes, or until they are cooled enough to handle.
Step 4
Shake the colander to remove most of the excess water. Sprinkle the chitterlings with the salt, pepper and garlic powder.
Step 5
Add the flour to the paper bag. Add the chitterlings to the bag and roll the top of the bag down to create a seal. Shake the bag to coat the chitterlings with the flour.
Step 6
Preheat the oil in a large skillet on medium-high heat to about 370 degrees Fahrenheit.
Step 7
Add the chitterlings carefully to the oil, working in batches to avoid overcrowding the pan. Fry the chitterlings for about five minutes, or until they are golden brown, turning them over occasionally.
Step 8
Remove the chitterlings to drain on paper towels. Serve hot with vinegar and hot sauce for garnish, if desired.
Things You'll Need
- 2 pounds chitterlings, cut open lengthwise, cut into 2-inch pieces, triple washed under cold, running water and picked over to remove any particles and debris
- Large cooking pot with a tight-fitting lid
- Large yellow onion, quartered
- 2 garlic cloves, peeled and smashed
- 1 bay leaf
- 2 tablespoonfuls hot sauce
- 2 tablespoonfuls salt
- 2 teaspoonfuls black pepper
- 1 teaspoon apple cider vinegar
- Large colander
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1 cup all-purpose flour
- Large paper bag
- 1/2 cup vegetable oil
- Large skillet
- Paper towels
- Vinegar and hot sauce for serving, if desired
References
- "What the Slaves Ate: Recollections of African American Foods and Foodways from the Slave Narratives"; Herbert C. Covey, et al.; 2009
- "Soul Food Recipes From the Dirty South"; Kimball Hopson; 2011
- Soul Food and Southern Cooking: Fried Chitterlings Recipe
- "Multicultural Cookbook of Life-Cycle Celebrations"; Lois Sinaiko Webb; 2000
- What's Cooking America: History of Chitterlings/Chitlins; Linda Stradley; 2004
- "Reclaiming Our Health: A Guide to African American Wellness"; Michelle A. Gourdine; 2011
- "Dictionary of Healthful Food Terms"; Bev Bennett; 1997
Member Comments