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  • TRUSTED MONEY BACK GUARANTEE

  • DOUBLE CLEANED PROCESS

  • CHARITABLE GIVEBACK PROGRAM ON EVERY PACKAGE

  • PRODUCT OF USA

Down Home Chitterlings Recipe

​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 

Cook Time: 3 hrs 

Total Time: 4 hrs 

Servings: 12 

 

Ingredients:

Original recipe (1X) yields 12 servings 

  • 10 pounds frozen chitterlings, thawed and cleaned 

  • 1 onion, roughly chopped 

  • 2 teaspoons salt 

  • 1 teaspoon minced garlic 

  • 1 teaspoon crushed red pepper flakes 

 

Directions: 

Step 1 

Gather the ingredients. 

Step 2 

Place cleaned chitterlings in a 6-quart pot and cover with cold water. 

Step 3 

Bring to a rolling boil; add onion and season with salt, garlic, and red pepper flakes. 

Step 4 

Simmer until chitterlings are clear to white in color and reach desired tenderness, 3 to 4 hours. 

"Uncle Lou"

Hello

Louis Rothhaas, aka "Uncle Lou" as he was known to his customers maintained a loyal customer base throughout the years as the neighborhood butcher shop flourished. He always treated customers like family and developed a well-respected business. He developed a product that was quickly in demand, a super clean, pork chitterling. People drove hundreds of miles to purchase the product as word spread. The Uncle Lou's brand was established and soon grew out of the butcher shop capacity and into a large processing facility in Iowa. Today the super clean Chitlins are sold nationwide in some of the top retailers, distributors, and wholesalers in the country. Lou's philosophy of giving back to communities and neighborhoods is a natural fit for our companies mission. "Uncle Lou's Gives Back" is an initiative to support local charities by donating a portion of every package purchased to the retailer's charity of choice. 

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Uncle Lou: 10/2/37-2/9/21

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Contact us by calling 888-700-4568 between 9am-5pm EST, Monday through Friday or use the submission form.

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