Chitlins, or chitterlings, is a quintessential Southern soul food – is not a dish for the faint of heart. Its mild taste is difficult to describe, but it is nothing like it smells when being cooked. It is oh so good, especially when you serve it with vinegar on the side.
So, let’s start cooking. I got you – I promise.
1.5 lbs. chitterlings
Apple cider vinegar
Red bell pepper (chopped)
Green bell pepper (chopped)
Igotchu Greens seasoning
Igotchu Adobo seasoning
Igotchu All-purpose seasoning
Igotchu Garlic Lovers seasoning
Igotchu Onion Lovers seasoning
Igotchu Cajun seasoning
How to make Chitterlings
- Clean the chitterlings. Use potato and apple cider vinegar while cleaning them – those can help in the cleaning process. Make sure that all the dirt is removed from the chitlins. Then, cut them into smaller pieces.
- Once done, drain the chitterlings and boil them in hot water – just to make sure that no dirt is left on them. Drain again and set aside.
- Now, melt butter in avocado oil. Then, sauté onions, red bell pepper, green bell pepper, celery, thyme, and garlic.
- Season the veggies with Igotchu seasonings – Greens and Adobo.
- Pour the chitterlings on the pot of sauteed and seasoned vegetables. Stir.
- Season the whole dish with Igotchu seasonings – All-purpose, Garlic Lovers, and Onion Lovers.
- Add 1 quart of chicken stock and 2 cups of water.
- For added flavor, sprinkle it with Igotchu Greens seasoning.
- Cook for about 2 to 3 hours.
Serve and enjoy.