Chitterlings
William H. Pruitt III
Out of curiousity, I want to try chitterlings. I've bought some, but can
find no recipe to tell me how to prepare or cook them. Does anyone have
any information or at least a point in the right direction?
Thanks
William H. Pruitt III
USAF in Belgium
michelle
Hi William:
Chitterlings are a delicacy because so much work is involved in their
preparation. You have to clean them and clean them *thoroughly*. You
have to remove the fat from the inner lining and all the other
unmentionables and this can take hours. All while removing "stuff" you
have to rinse in cool water. Twenty pounds of chitterlings can reduce
to well than less than 10 pounds in no time flat due to all of the
cleaning. To eat chitlins someone else prepared definitely means that
you trusted the cook to take the time to clean them, and clean them
WELL! To cook, I think you simmer them in water with salt, pepper, some
cayenne pepper, and onion. Others may use different herbs, vegetables,
and spices so use my suggestion as a guideline. After cooked, some
people take them, season them with salt, pepper and paprika, dip them in
an egg wash and flour wash and pan fry them in a little cooking oil.
Chitlins are something I do not consume due to the odor and esthetics,
but my parents used to cook them every winter. I usually left the
house! :)
--
"The unexamined life is one not worth living."
Socrates
Dave Prothro
You did not specify if they are cleaned or not. It makes a difference.
If they are not, you must first start by separating the thin layers of fat membrane
from the thicker chitterlings or wrinkles as they are called by some people. If you
don't, you will end up with a pot of foul smelling, greasey soup that will surely
make you want to throw away the pot and sell your home to get away from the smell.
This cleaning process may take some time.
The chitterlings must be CLEANED.
Once they are cleaned, in a large pot with enough water to cover the chitterlings,
you add coarsely cut celery and onions, salt, pepper, garlic powder to taste.
These seasonings are used to cut the smell and make it smell more pleasing.
This is all simmered over low to medium heat for about 3hrs or until you can cut
through one of the wrinkles easily with a fork.
Its usually served with greens(mustard or collard), blackeyed peas, yams and corn
bread....Enjoy
Let me know how they turn out.
Dave,USA
Kelly Solberg
Sorry to bother, but what exactly is a chitterling? They are more common
in the southern US correct? When it was said to peel away the fat, I
really got curious. I am from the northern US and I don't hear people
talk about cooking chitterlings too much. I have heard of them, but, I
thought it was a vegetable!
Thanks in advance,
Kelly
Rob Gray
I've heard of them (pig intestines), but I always heard them called
"Chitlens". What gives?
Rob Gray
CBBRANDON
> Sorry to bother, but what exactly is a chitterling? They are more
common
> in the southern US correct? When it was said to peel away the fat, I
> really got curious. I am from the northern US and I don't hear people
> talk about cooking chitterlings too much. I have heard of them, but, I
> thought it was a vegetable!
> Thanks in advance,
> Kelly
Kelly, Are you SURE you want to know??? Chitterlings are pork
intestines. Aren't you glad you asked? Not all Southerners eat
them. I wouldn't touch them with a 10' pole!
C Brandon
Farmerville LA
Kelly Solberg
Aaahhh! I don't want to offend anyone, but...(Kelly making a squishy
face) I thought lutefisk was bad.
Lady
In article <32ED56...@injersey.com> Rob Gray <al...@injersey.com> writes:
>From: Rob Gray <al...@injersey.com>
>Subject: Re: Chitterlings ??????
>Date: Mon, 27 Jan 1997 20:28:55 -0500
>I've heard of them (pig intestines), but I always heard them called
>"Chitlens". What gives?
> Rob Gray
The "proper" name is chitterlings. The vernacular is chitlens. They are also
popular in the north among certain ethnic groups. Personally, I can't stand
cleaning them, cooking them, or smelling them. I have in-laws who savor them,
but not me!
LadySnow
Angela
Kelly Solberg <ke...@perlmangroup.com> wrote:
Duh, to be really stoopid now but what is lutefisk?
-Angela
*hearing about pig intestines and wanting to cag*
Kelly Solberg
Lutefisk is an ethnic food among scandinavians. Here in Minnesota we eat
it at Christmas usually. It is cod fish soaked in lye. It is very smelly
has a jelly, wobbly like texture and is transparent. It is either boiled
or baked. You throw it in the pot and when the water comes to a boil it
is done. You either pour melted butter or a cream sauce on top. I happen
to like it, but if you ask most people they will say "yuck".
Kelly
Dave
Don't think I'd like to try any fish that was soaked in Drano....
Dave
William H. Pruitt III
Well, I tried them and they weren't that bad. I grew up in North Carolina
and always heard about them, but never bothered to try them. I fried a few
first (tasted like chicken skin) and then stewed some. I'll probably eat
them again, but don't know if I'll be the one cooking them. You need a
really strong stomach to clean them and it will be a while before I'm up to
the challenge again. I had to laugh to myself after I checked the
newsgroup and saw so many threads on this message. Some people hate them
and some love them. Most people reply with a definite 'yuck', but hey, how
do you know what foods you do and don't like until you try them. Thanks
for everyone's help.
William H. Pruitt III
E-Mail: William...@ping.be
Web Page: http://www.ping.be/william
Job 32:17-22
William H. Pruitt III <William...@ping.be> wrote in article
<01bc0a4c$9f1e8120$156000c3@william>...