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Reply
| | From:  Genie· (Original Message) | Sent: 6/29/2008 9:38 PM |
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| | | From: Genie· | Sent: 6/29/2008 9:39 PM |
Chitterlings - Genie 5 pounds of frozen chitterlings - thawed
5 cups of water
2 stalks of celery with leaves
2 large onions, chopped
2 bay leaves
1 clove garlic, minced
1/2 cup of vinegar
1 teaspoon of salt
1/2 teaspoon of pepper
1 red pepper, cut in pieces (optional)
Soak chitterlings in cold water for at least 6 hours. Cover pot. Drain. Strip as much fat as possible from each piece and wash thoroughly in cold water. Make sure it is entirely free of dirt. Cut into small pieces about 1 inch. Place in full pot of water with salt and pepper. Add other ingredients to the pot and cover. Cook over medium heat until tender about 2 1/2 or 3 hours. Serve with vinegar or hot sauce. (Serves 4-6) |
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Reply
| | | From: Genie· | Sent: 6/29/2008 9:40 PM |
Chitlins with Hog Maws 10 pounds of chitterlings
1 pound of hog maws, cut up
1 large yellow onion, cut-up
1 large green pepper, cut up
1 Bay Leaf
1 large white potato, peeled
2 Pods Red Pepper
1 tablespoon of salt
1 tablespoon of pepper
1/2 cup of vinegar
2 Cloves Garlic, sliced If frozen, thaw chitterlings (this could take overnight). CLEANING CHITTERLINGS. Under running water, remove and discard fat and any debris from each chitterling section. Place cleaned sections in a pot of cold water as you continue to remove and discard. Pour the chitterlings into the sink, fill the sink with water and clean each piece, carefully and thoroughly. Double check to make sure there is no debris clinging to any piece. Rinse in fresh water several times. Cut the chitterlings into pieces about 2 inches long. Transfer to pot for cooking. CLEANING HOG MAWS. Thaw maws if frozen. Under running water, remove the fat and debris from maws. Cut maws into 2 inch pieces. Rinse in fresh water several times. Place chitterlings and maws in large pot. Add garlic, onion, bay leaf, salt, vinegar, potato and red pepper. Bring pot to a boil. Reduce heat. Cover and simmer 4-5 hours or until chitterlings are tender. Stir occasionally. Remove and discard the bay leaf. Using a fork or spoon, mash the potato against the side of the pot. Stir to distribute the mashed potato. Serve hot. | |
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Reply
| | | From: Genie· | Sent: 6/29/2008 9:41 PM |
Fried Chitlins pork chitlins, boiled
1 cup of self rising flour
1 teaspoon of black pepper
2 tablespoons of oil Coat the chitlins in the flour and pepper, and mix together. Place them in the oil in a skillet over medium heat. Cook slowly, about 10 minutes on each side, turning, until crispy and brown all over. Drain on paper towels. | |
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Reply
| | | From: Genie· | Sent: 6/29/2008 9:42 PM |
Memphis Chitterlings - Genie 1 1/2 teaspoons of peppercorns
1 1/2 teaspoon of salt
1 stalk of celery
1 medium whole onion
1 white potato, washed and peeled
10 pounds of chitterlings
3 pounds of hog maws
Thaw chitterlings in warm water (not hot). As soon as they are thawed enough to separate, begin cleaning. Remove all fat skin and foreign matter. Thoroughly rinse until chitterlings are completely cleaned. Repeat this process with the maws. Place cleaned chitterlings and maws in a large cooking container; boil for 45 minutes, then pour off this water. Cut up chitterlings and maws, cover with water, add celery, peppercorns, potato, and salt. Simmer for 4 to 6 hours. Remove and discard the celery, potato, and peppercorns. | |
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Reply
| | | From: Genie· | Sent: 6/29/2008 9:42 PM |
Down Home Chitterlings 10 pounds of pork chitterlings
3 pounds of hog maw
1 whole onion, red
6 chicken bouillon cubes
3 tablespoons of dried red pepper, crushed
3 tablespoons of garlic salt
Unthaw chitterling and hog maws; remove all excess fat and waste. Wash very well. Let drain. Add water to cover. In large cooker, add onion, bouillon cubes and red pepper and garlic salt. Let ingredients come to a boil, then cut to low to simmer and cook until well done. | |
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Reply
| | | From: Genie· | Sent: 6/29/2008 9:43 PM |
Fried Chitterlings
Dip boiled chitterlings in cornmeal. In a iron skillet pan-fry chitterlings in hot shortening until brown.
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Reply
| | | From: Genie· | Sent: 6/29/2008 9:44 PM |
| Deep-fat Fried Chitterlings Dip boiled chitterlings in egg, then crushed saltine crackers. Fry in deep hot fat 370ºF. until brown. | |
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Reply
| | | From: Genie· | Sent: 6/29/2008 9:44 PM |
Chitterlings (pork intestine) Ingredients: 20 pounds of chitterlings 4 large onions (chopped, one large onion for every 5 pounds) 1 large stalk celery (diced) 1 large pod of fresh garlic (minced) 1 large potato (whole) 1/4 cup crushed-dried red peppers 4 tablespoons salt 4 tablespoons cracked black pepper Instructions: Clean each stran individually, removing ALL traces of matter wash thoroughly. Place in a large 10+ quart pot, cover with water and add all ingredients except potato. Bring to a rapid boil. Add potato whole, reduce heat to medium, cook covered for 6 hours, stir occassionally, add water as needed to keep them from drying out or scorching. Comments: Chitterlings tend to cook down. 20 pounds will yield servings for about 8 people. Serve as a main dish in any soul food meal and with a dash of your favorite hot sauce. Enjoy!! | |
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Reply
| | | From: Genie· | Sent: 6/29/2008 9:45 PM |
Chittlins Wash in cold water, then soak 24 hours refigerated in cold salted water
to cover. Then wash again. Remove excess fat but leave some for
flavor. Put in a large pot with enough water to cover: 10 lb. Chitterlings cut into 2" lenghts
1 garlic clove
2 tsp. salt
1/2 tsp. pepper
1/2tsp. each thyme, clove, mace, allspice
1 bay leaf
1/4 c. sliced onions
3 red peper pods
2 tbs. white wine vinergar Bring slowly to a boil. Cover and reduce the heat at once and simmer 3
to 4 hours. Stir occasionally to keep it from sticking. | |
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Reply
| | | From: Genie· | Sent: 6/29/2008 9:47 PM |
| Fried Chitterlings and Hog Maws
Ingredients:
2 pounds hog maws (pig stomach)
2 pounds chitterlings (pig intestines)
3 quarts water
1 teaspoon salt
1/2 teaspoon red pepper (flakes)
1 medium peeled onion (white or yellow)
The hog maws are the thickest and will therefore take the
longest to cook. Rinse them thoroughly as you trim off the excess
fat. Put them in a 6 quart pot along with your 3 quarts water,
onion, pepper, and salt.
Bring them to a boil, then reduce heat to medium and cook for 1
hour 15 minutes.
While maws are cooking, rinse chitterlings thoroughly and trim
the extra fat off them. Like most organ meats, they have a lot of
fat. Add chitterlings to pot after maws have cooked for 1 hour 15
minutes. Cook another 1 hour 30 minutes or until tender. Add a
little extra water if necessary.
Prepare a large cast iron skillet with 1/4 stick of butter.
Remove maws and chitterlings from pot and slice. I use to slice
them right in the preheated skillet although you can use a cutting
board. Then stir with a large metal spoon as you lightly brown
them. You can pour out the water from the pot, including the onion.
The onion added a little flavor and made them smell nicer while
simmering.
A variation on this recipe is to slice the chitterlings and hog
maws into pieces as above, but them put them back in the pot with
the stock.
Again, you can get rid of the onion. Cover the pot and simmer
the cut up mixture for another 50 minutes.
If you don't like onion or don't have onion, you can add four or
five bay leaves to the mixture instead.. Again, you throw the bay
leaves away before frying or cooking down the chitterlings.
By now the hog maws and chitterlings should be thoroughly done
and almost falling apart. You can serve them with your favorite
side dishes such as greens, macaroni and cheese, or rice.
I actually prefer to eat them by themselves, with several splashes
of hot sauce. However, they are fattening and it's tough not to
eat too much. So you probably should have a side dish.
Store the leftovers in the refrigerator. Like so many other
great soul food dishes, chitlins taste even better after the
flavor has soaked in for a few hours. The leftovers won't last
long.
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