Pork Chitterlings (chitlins) Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
20 lbs: Pork chitterlings,
1 pint: Vinegar,
2 Large: onions, chopped
6: Hot peppers,
1/4 cup: Salt,
Corn meal,
Salt and pepper,
Oil,
Thin pancake batter,
Directions:
In large pot, out in the yard, bring chitterlings, vinegar, onions,
peppers and salt to a boil in lots of water. Simmer 3-1/2 to 4 hours,
changing water 2 times, until fork tender. Cool. Remove all fat and
foreign matter. Reheat in fresh water and serve piping hot. Pass hot
pepper sauce. To fry: dip 2-inch pieces of chitterlings in corn meal,
salt and pepper. Fry in deep fat, not too crisp. For battered
chitterlings: make a thin pancake batter. Dip chitterlings in batter
and fry until golden brown. Serve with baked potatoes, slaw and corn
bread. Serves 4-6.
>From Glen Hoseys Recipe Collection Program, hosey@erols.com From
"High Cotton Cookin", Marvell Academy Mothers Association, Marvell,
AR 72366. Recipe by N.R. HOSEY, MARVELL, AR. (my father)
Source from luhu.jp
peppers and salt to a boil in lots of water. Simmer 3-1/2 to 4 hours,
changing water 2 times, until fork tender. Cool. Remove all fat and
foreign matter. Reheat in fresh water and serve piping hot. Pass hot
pepper sauce. To fry: dip 2-inch pieces of chitterlings in corn meal,
salt and pepper. Fry in deep fat, not too crisp. For battered
chitterlings: make a thin pancake batter. Dip chitterlings in batter
and fry until golden brown. Serve with baked potatoes, slaw and corn
bread. Serves 4-6.
>From Glen Hoseys Recipe Collection Program, hosey@erols.com From
"High Cotton Cookin", Marvell Academy Mothers Association, Marvell,
AR 72366. Recipe by N.R. HOSEY, MARVELL, AR. (my father)
Source from luhu.jp
Tags
Meat