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Pork Chitterlings

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. Prep
15 min.
4 hrs
Ready In
5 hrs
40 servings
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free
Metric measurements


20pounds pork chitterlings *
1pint vinegar *
2large onions chopped
6each hot peppers *
1/4cup salt
1x pancake mix *
* not incl. in nutrient facts


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.

First published: last updated: 2013-04-20

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Nutrition Facts

Serving Size 9g (0.3 oz)
Amount per Serving
Calories 30% of calories from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 708mg 29%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 1%
Sugars g
Protein 0g
Vitamin A 0% Vitamin C 1%
Calcium 0% Iron 0%
* based on a 2,000 calorie diet How is this calculated?