Chitterlings
Serves 1
Directions
- 1Clean the sink thoroughly.
- 2Thaw pre-cleaned and frozen chitterlings in cold water in the sink.
- 3Add apple cider vinegar to the water with the chitterlings.
- 4Add salt to the water with the chitterlings.
- 5Peel the outer layer off the chitterlings; they should appear white and clean.
- 6Rinse the chitterlings by draining the salt and apple cider water, then refilling with fresh water.
- 7Repeat the wash and rinse process several times until the water runs clear.
- 8Transfer the cleaned chitterlings to a large pot.
- 9Rinse the pre-cleaned and cut hog maws in the sink.
- 10Add the hog maws to the pot with the chitterlings.
- 11Add enough water to cover the chitterlings and hog maws in the pot.
- 12Place the pot on the stove and bring it to a rolling boil to render down some of the fat.
- 13Once boiling, drain the water, clean the pot, and return the chitterlings and hog maws to the pot.
- 14Peel and cut three potatoes.
- 15Add fresh water to the pot, just enough to cover the top of the meat.
- 16Add the cut potatoes to the pot.
- 17Cut one large and one small onion and add them to the pot.
- 18Add about 2-3 capfuls of apple cider vinegar to the pot.
- 19Season with bay leaves, hot peppers, Morton iodized salt, Slap Ya Mama Cajun seasoning, McCormick black pepper, That's Smart garlic powder, and That's Smart onion powder.
- 20Stir the ingredients in the pot to combine the seasonings.
Ingredients
- Chitterlings
- Apple cider vinegar
- Salt
- Hog maws
- 3 Potatoes
- 2 Onions
- Bay leaves
- Hot peppers
- Cajun seasoning
- Black pepper
- Garlic powder
- Onion powder
Equipment
SinkSpongePotStoveTongs
Tips
- Do not skip the step of cleaning the chitterlings with apple cider vinegar and salt, as it helps clean and tenderize them.
- The chitterlings should look white and clean after peeling the outer layer.
- Continuously wash, rinse, and repeat the cleaning process until the water is clear.
- Add enough water to cover the top of the chitterlings in the pot during cooking.
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