Published on October 30, 2013 by Amy

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“Chitlins” or Chitterlings are the small intestine of a hog. My NA Grandfather was a hog farmer and he used every bit of the hog he could.

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Cooked properly it is a fine meal. Use potatoes to absorb the smell of the chitterlings while cooking.

Minutes to Prepare: 480
Minutes to Cook: 60
Number of Servings: 12


  • 10 Lbs Chitterlings
  • 1 Large Onion
  • 2 Medium Carrots
  • 2 Medium Stalks of Celery
  • 5 Medium Potatoes
  • 2 tsp Red Pepper Flakes
  • 1 tsp Salt
  • Serve Chitterlings with Hot Sauce and Bird Peppers that have been canned in vinegar.


    Clean your Chitlin’s immaculately!!

    Folks can buy their chitterlings already cleaned. Follow the cleaning process until they are completely cleaned to your satisfaction.

    1. Thaw the chitterlings over night.

    2. When thawed transfer to a large deep roasting pan. Set the roasting pan in the sink and fill with cold water. Continue to soak the chitterlings in cold water during the entire cleaning process.

    3. Wash each piece individually under running water until they are all exceptionally clean, removing excess fat and discarding any foreign materials.

    4. Fill the pan with cold water and let them soak while you peel and chop the vegetables.

    5. After they have set in the cold water for a while, wash the chitterlings again, stirring them around in the water until the water is murky.

    6. Pour the chitterlings out into a colander and drain. Fill up the roasting pan with water and rinse again. Keep rinsing and draining them until you are satisfied that the water is nice and clear when you stir them around.

    7. Chop the carrots, onions and celery. Peel the potatoes, cut them in half. Cooking the potatoes along with the chitlin’s is the secret weapon that absorbs the smell of the chitterlings.

    8. Heat a thick frying pan over medium heat. Add the oil, onions, celery and carrots. Reduce the heat. Add Red Pepper Flakes and saute until the vegetables are tender.

    9. Pour the vegetables in a large deep Dutch Oven.

    10. Drain the clean chitterlings, add to the pot.

    11. Add the peeled, halved potatoes to the pot.

    12. Fill pot with water. Add salt, cover and bring to a full boil.

    13. Reduce heat. Simmer for 6-8 hours or over night. Adding water as needed.

    14. When finished cooking, discard the potatoes. Their sole purpose in this recipe is over. They have absorbed the wild smell of the chitlin’s and are to be thrown away.

    Do not serve the used potatoes as a side, they will ruin your meal.

    If you want a potato side dish, cut some small red potatoes in half, boil in salted water. Drain, add butter, salt and pepper to taste. Serve immediately.

    15. Serve Chitterlings with Hot Sauce and Bird Peppers that have been canned in vinegar.

    16. Fantastic with a Southern New Year’s Day menu of Baked Turkey, Baked Pork Shoulder, Collard Greens, Corn Bread, Blackeyed Peas, Baked Sweet Potato Casserole and a Coconut Cake with a Pineapple filling.

    Source: sparkpeople Unabridged
    Based on the collective work of, © 2015 Native American Encyclopedia.
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