Description
There are some recipes that are called Southern however, the Creole and Cajun culture in itself cooks different than the rest of the south. I believe this simple recipe does the heritage justice.
Ingredients
- 20 pounds frozen cleaned chitterlings, thawed
- 1 large baking potato
- 2 large onions, peeled and halved
- 1 green bell pepper, chopped
- 3 cloves garlic
- 3 stalks celery, with leaves
- 1 cup apple cider vinegar
- 2 tablespoons salt
- 1 bay leaf
- 1 teaspoon Creole seasoning to taste
- 1 teaspoon red pepper flakes, or to taste
Instructions
- Clean the chitterlings by removing all the specks and fat with specks on them. Rinse in several changes of salted water. Place them in a large pot and fill with enough water to cover. Bring to a boil
- drain
- rinse and fill with enough water to cover again.
- Return to the heat and add the potato
- onions
- green pepper
- garlic
- celery and vinegar. Season with salt
- bay leaf
- Creole seasoning and red pepper flakes. Cover and simmer over medium heat for 3 to 4 hours. Chitterlings should appear clear to white in color.
- Cut the chitterlings into 1 inch pieces and return to the pot. Pour out most of the cooking liquid. Discard the potato
- onions
- celery and bay leaf. Heat the chitterlings through and serve with your favorite side dishes. Store the leftovers in the refrigerator. Like so many other great soul food dishes
- chitlins taste even better after the flavor has soaked in for a few hours.
Prep Time: 20 mins
Cook Time: 6 hrs
Total Time: 6 hrs 20 mins
Servings: 16