SERVES 4 — 6
This is a delicious recipe for chitlins which are pig intestines. Simmering the chitlins (sometimes labeled “chitterlings”) with a potato is said to help reduce their aroma.
9-10 lbs. frozen cleaned chitlins,
thawed and drained
1 large onion, peeled
1 russet potato, peeled
1 green bell pepper
4 cloves garlic, peeled
1/2 cup cider vinegar
3/4 tsp. crushed red pepper flakes
2 bay leaves
Freshly ground black pepper
Hot sauce, preferably Frank’s brand
_ 1. Put chitlins into a large colander and rinse under tepid running water in the sink. Transfer chitlins to a very large bowl or pot. Cover chitlins by at least 2″ with tepid mildly salty water (dissolve 1—2 tbsp. salt in every 2 gallons of water needed) and wash, one section at a time. Drain, rinsing them again under tepid running water. Set colander over a bowl and let chitlins drain well._
2. Put chitlins into a large pot and cover with cold water. Add onion, potato, bell pepper, garlic, vinegar, red pepper flakes, bay leaves, and salt and pepper to taste. Partially cover pot and bring to a boil over high heat. Reduce heat to medium and cook, partially covered, until chitlins are very tender, about 6 hours.
3. Pour off most of the cooking water from the pot, leaving enough to keep chitlins moist. Discard potato and bay leaves. Cut chitlins on a cutting board into 1″ pieces, return them to the pot, and bring to a simmer.
4. Using a slotted spoon, serve chitlins (drained fairly well and apart from the vegetables) in bowls and douse with hot sauce to taste.