Pork Chitterlings (chitlin’s)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Meat | 6 | Servings | |
INGREDIENTS
| 20 | lb | Pork chitterlings |
| 1 | pt | Vinegar |
| 2 | Onions, chopped | |
| 6 | Hot peppers | |
| 1/4 | c | Salt |
| Corn meal | ||
| Salt and pepper | ||
| Oil | ||
| Thin pancake batter |
INSTRUCTIONS
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. Serves 4-6. N.R. HOSEY MARVELL, AR From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 3642
Calories From Fat: 2755
Total Fat: 310.2g
Cholesterol: 4188.2mg
Sodium: 5003.7mg
Potassium: 637.7mg
Carbohydrates: 17.5g
Fiber: 4.3g
Sugar: 8.2g
Protein: 191.3g