How to Clean Chitterlings (Chitlins)

Let us  be real with what chitlins are - they are hog intestines or guts. Some people turn up their noses at the mention of chitlins; others leave the house gasping while they are cooking, driven away by their odor. However, tons  of chitlins are sold in the United States especially during the holiday season.(Thanksgiving, Christmas, and New Years) Chitterlings are their formal name but most folks call them Chitlins. They are usually part of a larger meal that includes ham, potato salad, collard greens, dressing and other traditional Southern foods. Chitlins are not for the faint of smell or palate, which is why back in the day they were cooked outside at backyard hog killings in winter. They are a food you either love or hate.


Chitlins take a lot of time and effort to clean. They are partially cleaned when they are sold, but require additional hand cleaning before they are ready to eat. However, nowadays you can purchase already cleaned ready to cook chitterlings but I would still go over them once again to remove the excess fat.  The secret to good and safe chitlins is in the cleaning, not in the cooking. they are available in supermarkets in African-American neighborhoods, especially during the holiday season. they can also be ordered from a butcher, but be prepared to buy 10 pounds of chitlins to get 5 pounds to cook. Here is video that can help you out

 Chitlin Recipe

10-pound bucket fresh or frozen chitterlings
Cold water to cover
1 cup cider vinegar
5 bay leaves
2 large onions, coarsely chopped
2 large potatoes, peeled and coarsely chopped
1 green or red bell pepper, cored, seeded, and coarsely chopped
3 cloves garlic, minced
Salt and freshly ground black pepper to taste
Hot pepper sauce

If chitterlings are froze, thaw.

Using a small soft brush, clean chitterlings thoroughly; rinse in several changes of cold water. Cut into 1 1/2 to 2-inch pieces.

Place the cleaned chitterlings into a large pot; cover with water and vinegar. Add bay leaves, onions, potatoes, green or red pepper, garlic, salt, and pepper. Bring to a boil; turn heat to low and simmer for 2 1/2 to 3 hours or until chitterlings are tender. remove from heat; drain well.

Serve with your favorite hot  sauce.

Makes 6 servings.