

Uncle Lou's Chitlin Recipes
Get to savor a Southern classic: Chitlins, or Chitterlings! These are cherished recipes, that offer simple yet delicious comfort that's been passed through generations. One bite of this melt-in-your-mouth goodness will show you why it's worth the time in the kitchen!
Creole Chitterlings (Chitlins)
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10 pounds fresh chitterlings (or frozen chitterlings, thawed)
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2 large onions, peeled
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1 large potato, peeled
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3 stalks celery, with leaves
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1 medium green bell pepper, chopped
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1 cup apple cider vinegar
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3 cloves garlic
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2 tablespoons salt
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1 large bay leaf
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1 teaspoon Creole seasoning to taste
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1 teaspoon red pepper flakes, or to taste
Directions
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Gather the ingredients.
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Clean chitterlings by removing all specks and any pieces of fat with specks on them. Rinse in several changes of salted water.
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Place cleaned chitterlings into a large pot and fill with enough water to cover; bring to a boil over medium-high heat. Drain, rinse, and return to the pot. Fill again with enough water to cover.
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Add whole onions, potato, and celery stalks, plus chopped bell pepper, vinegar, garlic, salt, bay leaf, Creole seasoning, and red pepper flakes to the pot. Bring to a boil over medium-high heat, then cover and simmer over medium heat for 3 to 4 hours; chitterlings should appear clear to white in color.
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Use a slotted spoon to transfer chitterlings to a cutting board. Cut into 1-inch pieces. Discard onions, potato, celery, and bay leaf. Pour out most of the cooking liquid, then return chitterlings to the pot.
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Cook over medium heat until chitterlings are heated through, 2 to 3 minutes.
Submitted by Walita J Powell
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Down Home Chitterlings Recipe
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Traditionally, they are prepared during the holiday season, but deep freezing makes them available year-round. Delicious served with spaghetti or turnip greens. Be certain to pass the vinegar and hot sauce!
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Prep Time: 1 hr
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Cook Time: 3 hrs
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Total Time: 4 hrs
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Servings: 12
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Ingredients:
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Original recipe (1X) yields 12 servings
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10 pounds frozen chitterlings, thawed and cleaned
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1 onion, roughly chopped
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2 teaspoons salt
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1 teaspoon minced garlic
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1 teaspoon crushed red pepper flakes
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Directions:
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Step 1
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Gather the ingredients.
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Step 2
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Place cleaned chitterlings in a 6-quart pot and cover with cold water.
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Step 3
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Bring to a rolling boil; add onion and season with salt, garlic, and red pepper flakes.
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Step 4
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Simmer until chitterlings are clear to white in color and reach desired tenderness, 3 to 4 hours.
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Holiday CHITTERLINGS RECIPE
Ingredients
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10 lbs of chitterlings thawed
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1 large yellow onion chopped
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1 green bell pepper chopped
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1 tbsp seasoned salt like a Lawry’s
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2 tsp garlic powder
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1/2 teaspoon black pepper
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1-2 tsp crushed red pepper flakes optional
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1 tbsp apple cider vinegar optional
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Hot sauce for serving
Instructions Cleaning the Chitterlings:
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Prepare a double sink or two separate wash sinks for the cleaning process.
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Ensure the sinks are thoroughly cleaned before adding the chitterlings.
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Start by rinsing the chitterlings one by one under room temperature water to remove any excess debris.
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Carefully inspect each chitterling and remove any visible grit or black substances then move to the other sink.
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Repeat the rinsing process 2 or 3 more times, ensuring they are clean and free from any impurities.
Cooking the Chitterlings:
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In a very large pot (we use a 5 gallon pot), fill it with 1 1/2- 2 gallons of water then add quartered onion and green pepper along with salt, garlic powder and black pepper and red pepper flakes or apple cider vinegar if using, and turn to high heat and bring to a rapid boil.
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Once boiling, turn heat to medium and add the cleaned chitterlings one at a time to the pot.
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Stir gently to distribute the seasonings evenly.
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Cover the pot and cook the chitterlings over medium heat for about 3 hours, or until they are tender and the flavor of the remaining liquid should be concentrated. They should also be white in color and fluffy in texture.
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Occasionally check the pot to check on them.
Serving the Chitterlings:
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Once the chitterlings are cooked and tender, taste for flavor and adjust before removing from the heat.
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Serve the chitterlings hot, either as a main dish or as a part of a larger meal. They are usually served with hot sauce to enjoy.​
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