You won’t believe how fast this dish disappeared at my aunt’s birthday!
Chitterlings, a dish deeply woven into the fabric of Southern cuisine and soul food traditions, might raise eyebrows for the uninitiated. Yet, for those familiar with this delicacy, it’s a taste that evokes comfort, cultural heritage, and a rich culinary history.
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Ingredients:
| Ingredient | Quantity |
|---|---|
| Chitterlings (cleaned or pre-cleaned) | 5 pounds |
| Onions | 2 large, finely chopped |
| Garlic | 4 cloves, minced |
| Bay leaves | 2 |
| Red pepper flakes (crushed) | 1 teaspoon (adjust for spice preference) |
| Salt | To taste |
| Black pepper | To taste |
| Vegetable oil | 2 tablespoons |
| Lemon | 1, cut into wedges (for serving) |
Instructions:
- Clean the Chitterlings (if not pre-cleaned): Rinse them thoroughly in cold water, removing any debris or excess fat. Place them in a large pot, cover with water, and add a bay leaf and one chopped onion. Bring to a boil, then simmer for 30 minutes. Drain, rinse again, and scrub each piece to remove any remaining residue.
- Sauté the Aromatics: In a large pot, heat oil over medium heat. Add the remaining chopped onion and garlic, sautéing until translucent.
- Simmer the Chitterlings: Add the cleaned chitterlings, seasonings, and enough water to cover. Include the remaining bay leaf. Bring to a simmer, cover the pot, and cook for 2-2.5 hours, or until tender, stirring occasionally and adding more water if needed.
- Serve and Enjoy: Once cooked through, serve your chitterlings hot with lemon wedges for a touch of brightness. Pair them with classic soul food sides like cornbread, collard greens, or dirty rice for a complete and satisfying meal.
Tips:
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- For an extra kick, add chopped habanero pepper or your favorite hot sauce.
- Chitterlings can be stored in an airtight container in the refrigerator for up to 3 days or frozen for longer storage.
