Prep Time::30 mins
Cook Time:: 3 hrs 30 mins
Total Time:: 4 hrs
Servings::20
Ingredients
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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
Directions
Gather the ingredients.
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Clean chitterlings by removing all specks and any pieces of fat with specks on them. Rinse in several changes of salted water.
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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.
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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.
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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.
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Cook over medium heat until chitterlings are heated through, 2 to 3 minutes.
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Editor's Note:
Nutrition data for this recipe includes cooking liquid, salt, and vegetables. The actual amount consumed will vary.