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Slow-Cooked Creole Chitlins

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PREP TIME
30 min
COOKING TIME
210 min
TOTAL TIME
240 min
SERVINGS
20 servings
Dinner Southern
Slow-Cooked Creole Chitlins
Ingredients
  • 10 pounds fresh chitterlings (or frozen chitterlings, thawed)
  • 2 large onions, peeled
  • 1 large potato, peeled
  • 3 stalks celery, with leaves
  • 1 medium green bell pepper, chopped
  • 1 cup apple cider vinegar
  • 3 cloves garlic
  • 2 tablespoons salt
  • 1 large bay leaf
  • 1 teaspoon Creole seasoning to taste
  • 1 teaspoon red pepper flakes, or to taste
Instructions
1
Gather all necessary ingredients and materials.
2
First, thoroughly clean the chitterlings by removing any impurities or specks from their surface. Pay particular attention to any pieces of fat that have specks on them, as these can be particularly stubborn. Submerge the cleaned chitterlings in several changes of salted water to remove any remaining impurities.
3
Next, place the cleaned chitterlings into a large pot and fill it with enough water to cover them completely. Bring the mixture to a rolling boil over medium-high heat, then reduce the heat to a simmer.
4
Add a variety of aromatics and spices to the pot, including whole onions, potatoes, and celery stalks, as well as chopped bell peppers, vinegar, garlic, salt, bay leaves, Creole seasoning, and red pepper flakes. Stir the ingredients together to combine them evenly.
5
Continue to cook the mixture over medium-high heat, bringing it to a boil, then covering the pot and transferring it to a lower-heat setting. Allow the chitterlings to simmer for 3 to 4 hours, or until they have achieved a clear, white color.
6
Use a slotted spoon to transfer the cooked chitterlings to a cutting board, where they can be cut into 1-inch pieces.
7
Discard the cooked onions, potatoes, celery, and bay leaves that were added to the pot earlier. Pour out most of the cooking liquid, leaving only a small amount behind.
8
Return the chitterlings to the pot and continue to cook them over medium heat, stirring occasionally, until they are heated through.
9
Finally, serve the cooked chitterlings hot, garnished with any desired herbs or spices.