Chitterlings—also known as “chitlins”—are a traditional Southern delicacy made from slow-cooked pig intestines. When cleaned properly and simmered with onions, garlic, and spices, they transform into a tender, flavorful dish with rich cultural roots. This old-fashioned recipe brings the authentic taste of the South right to your table.
🕒 Prep Time, Cook Time & Servings
- Prep Time: 1 hour (cleaning + prep)
- Cook Time: 2 hours
- Total Time: 3 hours
- Servings: 6–8
🥘 Equipment Needed
- Large stockpot
- Sharp knife & cutting board
- Colander
- Tongs
- Slotted spoon
🥩 Ingredients
- 5 lbs chitterlings (pig intestines), cleaned thoroughly
- 1 large onion, chopped
- 4 garlic cloves, minced
- 2 bay leaves
- 1 tbsp vinegar (helps reduce odor)
- 1 tbsp salt
- 1 tsp black pepper
- ½ tsp crushed red pepper flakes (optional)
- 1 smoked ham hock or turkey leg (for flavor, optional)
- Hot sauce for serving
📝 Ingredient Notes
- Chitterlings: Must be cleaned very thoroughly—this is the most important step. Some stores sell “pre-cleaned” chitlins, but they still need rinsing.
- Vinegar: Cuts down on strong odor while cooking.
- Ham hock/turkey leg: Adds a smoky depth of flavor.
- Hot sauce: Classic Southern condiment for chitlins.
👩🍳 Instructions
Step 1: Clean the Chitterlings
- Rinse chitlins several times in cold water.
- Trim away excess fat and any unwanted bits.
- Make sure they are completely clean before cooking.
Step 2: Start the Broth
- In a large stockpot, add chitterlings, onion, garlic, bay leaves, vinegar, and enough water to cover.
- Add the ham hock or turkey leg if using.
Step 3: Simmer Slowly
- Bring to a boil, then reduce heat to a simmer.
- Season with salt, pepper, and red pepper flakes.
- Cover and simmer for 2 hours, stirring occasionally, until chitlins are tender.
Step 4: Serve
- Remove the ham hock or turkey leg.
- Use a slotted spoon to transfer chitlins to a serving bowl.
- Serve hot with cornbread, collard greens, or rice, and don’t forget the hot sauce!
🍽 Nutrition Facts (per serving, approx.)
- Calories: 250
- Protein: 18g
- Fat: 18g
- Carbohydrates: 2g
- Sodium: 620mg
💡 Tips & Variations
- Cleaning is key: Take your time—this makes or breaks the dish.
- Extra flavor: Add celery, bell pepper, or chicken broth to the simmering pot.
- Crispy version: After boiling, pan-fry chitlins in oil until lightly crisp.
- Storage: Refrigerate leftovers up to 3 days or freeze up to 2 months.
