Southern homes always have chitterlings on hand for the holidays. In this simple stovetop chitterlings recipe, I show you how to clean and cook tasty spicy chitlins at home.
In my house, holidays are all about family. When I was a young girl, we had huge holiday potlucks. On the menu, we had holiday hams, whole roasted turkeys, collard greens, cakes and desserts, and a big pot of holiday chitterlings! Every cook in my family has their own take on chitterlings recipes—no one makes their chitlins the same way! But they all agree on one thing: we all like our chitlins SPICY!
The most important part of a chitterlings recipe is the cleaning process. I hate cleaning more than the other women in my family. These days, they only sell pre-cleaned chitterlings, so that’s all I buy. However, even the super clean chitterlings have an odor. Don’t worry, though—I’ll show you how to soak and clean the chitterlings and then tell you how I cook them on the stove.
There’s really no way around it. Chitterlings, sometimes spelled chitlins or chittlins, are pig intestines. Yep—you read that right (although, if you’ve landed on this recipe, chances are y’all already knew that!). Chitterlings are almost always made with pork intestines but can come from other animals like cows or lamb.
Like most true Soul Food dishes, chitterlings have roots in Civil War-era enslaved families. Slaves threw away the chitlins and other unwanted parts of the pig, like its feet, ears, snout, and so on. ). Slave households would cook the scraps so they wouldn’t go to waste, coming up with their own tasty recipes to feed their families.
However, cooking pig intestines didn’t start in North America. Different cultures around the world have been cooking intestines for hundreds of years. Two of the most famous are Haggis (from Scotland) and Chinchulín (from Latin America).
Chitterlings, also known as chitlins, are a soul food staple made from cleaned and prepared pork intestines. With their rich flavor and chewy texture chitterlings have been a beloved dish in the American South for generations. While they take some work to prepare properly the rewards of homemade chitterlings are well worth the effort.
In this complete guide, I’ll walk you through everything you need to know to cook pork chitterlings, from selecting and cleaning to simmering and seasoning. With my tips and step-by-step instructions, you’ll gain confidence working with this unique ingredient. Let’s dive in!
Before we start cooking, let’s cover some chitterling basics.
Chitterlings are made from the small intestines of pigs. They were originally popular because they allowed cooks to use every part of the animal. The intestines are thoroughly cleaned before cooking. When prepared properly, chitterlings have a mild, nutty flavor and a satisfying chewy yet tender texture.
You can find raw or pre-cooked chitterlings at butcher shops, specialty grocery stores, and some supermarkets. Raw chitterlings must be prepared very thoroughly before cooking. Pre-cooked provide a shortcut, only needing reheating and seasoning. For the best flavor and texture, I recommend starting from raw.
Now let’s get into the nitty-gritty of prepping and cooking pork chitterlings.
Step 1: Selecting and Cleaning Chitterlings
The first step is crucial – cleaning the chitterlings thoroughly. Here’s how:
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At the store, select chitterlings that look moist and pink with no dried out spots. Refrigerate immediately.
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To clean, rinse chitterlings under cold water while rubbing to remove debris. Repeat several times.
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Cut chitterlings into 2-3 inch pieces to clean thoroughly. Rinse each piece.
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Soak chitterlings for 1 hour in water with 1⁄4 cup vinegar to help remove impurities. Rinse again.
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Inspect each piece and trim away any fat, membranes or veins with a knife. Rinse again.
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Repeat process until water runs clear and chitterlings have no odor. This ensures safety.
While labor intensive, properly cleaning chitterlings is crucial for safe consumption and good flavor.
Step 2: Simmering Chitterlings
With the chitterlings prepped, it’s time to cook them. I recommend simmering for maximum tenderness:
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Place cleaned chitterlings in a large pot and cover with water by 2 inches.
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Bring to a boil then reduce to a simmer. Simmer for 2-3 hours.
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Drain chitterlings and reserve cooking liquid if desired.
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Return chitterlings to pot, add fresh water, and repeat simmering for another 2 hours.
Simmering chitterlings twice ensures they become meltingly tender and eliminates any remaining impurities. The long cook time is necessary to achieve the proper texture.
Step 3: Seasoning Your Chitterlings
Now for the fun part – seasoning your thawed or cooked chitterlings! Here are some of my favorite flavor combinations:
Simple Pepper Sauce:
- 1⁄4 cup vinegar
- 1⁄4 cup reserved cooking liquid
- 2 tsp Worcestershire sauce
- 1 tsp crushed red pepper flakes
- Salt and pepper to taste
Cajun Style:
- 1 onion, diced
- 1 bell pepper, diced
- 3 cloves garlic, minced
- 2 bay leaves
- 1 tbsp Cajun seasoning
- 1 cup chicken broth
Tangy Tomato Sauce:
- 1 tbsp olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes
- 2 tbsp tomato paste
- 1 tbsp vinegar
- Pinch of sugar
- Salt and pepper to taste
Get creative with spices like paprika, cayenne, thyme, cumin, and sage. The flavor possibilities are endless!
Step 4: Serving Your Chitterlings
Once seasoned, chitterlings are ready to enjoy! Here are some classic ways to serve them:
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Scoop chitterlings over white rice for a simple plate.
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Stuff into sandwiches and top with hot sauce.
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Add to stews, beans, soups and chilis.
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Serve with traditional sides like collard greens, cornbread and fried chicken.
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Fry in oil or bacon grease until crispy and golden.
However you choose to serve them, chitterlings make for the ultimate comforting, homestyle meal. Just accompany them with your favorite vegetable sides and bread.
Tips for Storing Leftover Chitterlings
Like many foods, chitterlings taste best fresh. But you can store leftovers in the refrigerator for 3-4 days.
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Allow chitterlings to cool completely before storing.
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Transfer to an airtight container, removing as much air as possible.
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If chitterlings were fried, drain any excess grease before storing.
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When reheating, add a bit of water or broth to restore moisture.
With proper storage, you can enjoy leftover chitterlings almost as good as the first meal!
Common Questions About Cooking Chitterlings
If this is your first time working with chitterlings, you probably have some questions. Here are answers to some of the most common ones:
Do chitterlings smell bad?
Chitterlings can develop a strong odor while cooking. Make sure to simmer them thoroughly to eliminate smells. Ventilate your kitchen well.
How can I reduce the odor?
Soaking chitterlings in vinegar water helps reduce odors. Simmering twice or pressure cooking also helps. Adding onions, vinegar or lemon to the cooking liquid can also tame smells.
Is the slimy texture normal?
Yes, the slippery, slimy texture of cooked chitterlings is completely normal and desired. It comes from the collagen in the meat.
Can I freeze chitterlings?
Chitterlings can be frozen before or after cooking. Make sure they are sealed tightly in freezer bags. Thaw gently in the refrigerator before using.
How long do chitterlings last?
Store raw chitterlings for just 1-2 days. Cooked chitterlings last 3-4 days in the fridge. Freeze for 2-3 months. Discard immediately if they have an off smell or appearance.
Now you’re ready to master the art of cooking pork chitterlings! From thorough cleaning to simmering and seasoning, you have all the tools needed for outstanding homemade chitlins. I hope you’ll give these unique and traditional soul food delicacies a try. Just be sure to cook up a big batch – because once you taste them, you’ll be hooked!
What other vegetables can you use in chitterlings?
If you want more flavors, add more vegetables to your chitlins! Use green onions, leeks, celery, or carrots. You could get more spicy by adding more hot peppers or tomato sauce if you like.
Ingredients for Stovetop Chitterlings
So, what do you need to make chitlins delicious? I keep my chitterlings recipe simple. We like things that are spicy around here, but if that’s not your thing, feel free to leave out the spicy parts! As always, the recipe card below has a full list of ingredients and measurements.
Here’s what you need to make tender, tasty stovetop chitterlings:
- If you can find chitterlings that have already been cleaned, it will make your life so much easier! I only use about 4 pounds for this recipe. of chitterlings.
- Vegetables: I use onions and bell pepper in this recipe. Any color bell pepper will work. You can use yellow onions, white onions, or no onions at all.
- Seasonings I also add a bit of fresh minced garlic.
- Chunks of jalapeño pepper: my mom loved jalapeños in her chitlins, so I use them in my recipes.
- Red Wine Vinegar: helps mellow out the chitterlings during cooking.
- Chicken Broth: For extra flavor, I like to cook my chitterlings in a mix of chicken broth and water.
- A little water, apple cider vinegar,