Pork Chitterlings
Yield
40 servingsPrep
15 minCook
4 hrsReady
5 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 20 | pounds |
pork chitterlings
|
* |
| 1 | pint |
vinegar
|
*
|
| 2 | large |
onions
chopped |
|
| 6 | each |
hot chili peppers
|
*
|
| ¼ | cup |
salt
|
|
| 1 | x |
pancake mix
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 9.1 | kg |
pork chitterlings
|
* |
| 473 | ml |
vinegar
|
*
|
| 2 | large |
onions
chopped |
|
| 6 | each |
hot chili peppers
|
*
|
| 59 | ml |
salt
|
|
| 1 | x |
pancake mix
|
* |
Directions
In large pot, out in the yard, bring chitterlings, vinegar, onions, peppers and salt to a boil in lots of water.
Simmer 3½ 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.
