Creole-Style Chitterlings (Chitlins)

Ingredients List

• 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

Cooking Instructions

Start by gathering all your ingredients.

Thoroughly clean the chitterlings by removing any specks or fat pieces that have specks. Rinse them multiple times in salted water until they’re clean.

Place the cleaned chitterlings in a large pot and cover them with water. Bring to a boil over medium-high heat. Once boiling, drain, rinse, and return the chitterlings to the pot, adding more water to cover them again.

Add whole onions, a potato, celery stalks, chopped bell pepper, vinegar, garlic, salt, bay leaves, Creole seasoning, and red pepper flakes to the pot. Bring it to a boil over medium-high heat, then reduce to medium heat and cover. Let it simmer for 3 to 4 hours, until the chitterlings are clear to white in color.

Use a slotted spoon to transfer the chitterlings to a cutting board and cut them into 1-inch pieces. Discard the onions, potato, celery, and bay leaves. Pour out most of the cooking liquid, then return the chitterlings to the pot.

Heat the chitterlings over medium heat for 2 to 3 minutes until they are thoroughly heated.

Editor's Note:

The nutritional information for this recipe includes the cooking liquid, salt, and vegetables. The actual amount consumed may vary depending on portion size.

Nutritional Information (per serving)