Side Pannel
Pork Chitterlings (Chitlin's)
Pork Chitterlings (Chitlin's)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Meat
Ingredients List
- 20 lb Pork chitterlings
- 1 pt Vinegar
- 2 lg Onions; chopped
- 6 Hot peppers
- 1/4 c Salt
- Corn meal
- Salt and pepper
- Oil
- Thin pancake batter
Directions
In large pot, out in the yard, bring chitterlings, vinegar, onions, peppers
and salt to a boil in lots of water. Simmer 3-1/2 to 4 hours, changing
water 2 times, until fork tender. Cool. Remove all fat and foreign matter.
Reheat in fresh water and serve piping hot. Pass hot pepper sauce. To fry:
dip 2-inch pieces of chitterlings in corn meal, salt and pepper. Fry in
deep fat, not too crisp. For battered chitterlings: make a thin pancake
batter. Dip chitterlings in batter and fry until golden brown. Serve with
baked potatoes, slaw and corn bread. Serves 4-6.
N.R. HOSEY
MARVELL, AR
and salt to a boil in lots of water. Simmer 3-1/2 to 4 hours, changing
water 2 times, until fork tender. Cool. Remove all fat and foreign matter.
Reheat in fresh water and serve piping hot. Pass hot pepper sauce. To fry:
dip 2-inch pieces of chitterlings in corn meal, salt and pepper. Fry in
deep fat, not too crisp. For battered chitterlings: make a thin pancake
batter. Dip chitterlings in batter and fry until golden brown. Serve with
baked potatoes, slaw and corn bread. Serves 4-6.
N.R. HOSEY
MARVELL, AR
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