Teresa Howell Recipe


By Teresa Howell geoter1968

This recipe was given to me by my mother. We cook chitterlings every year, but we eat them once a year because we don't want to over do it when it comes to our health. They are sooo good....

Recipe Rating:
 4 Ratings
Prep Time:
Cook Time:


20 lb
chitterlings, cut up
2 large
celery stalk, chopped
2 large
onions, chopped
1/4 c
crushed-dried red peppers
4 Tbsp
1 Tbsp
black pepper
1/2 c
cider vinegar
1 Tbsp
soul food seasoning
1 to 2 qt
1 medium
bell pepper, chopped
Kitchen Crew

Janet got "Chocolate Covered Cherry Mice"

You observe situations before diving in, choosing words and actions wisely. You're the loyal friend and...

TAKE THE QUIZ and find out what Halloween treat you are!

Directions Step-By-Step

Thaw the chitterlings over night.
When thawed transfer to a large deep roasting pan. Set the roasting pan in the sink and fill with cold water. Continue to soak the chitterlings in cold water during the entire cleaning process.
Wash each piece individually under running water until they are all exceptionally clean, removing excess fat and discarding any debris.
Fill the pan with cold water and let them soak while you peel and chop the vegetables.
After the chitterlings have set in the cold water for a while, wash the chitterlings again, stirring them aroung in the water until the water is murky.
Pour the chitterlings out into a colander and drain. Fill up the roasting pan with water and rinse again. Keep rinsing and draining them until you are satisfied that the water is nice and clear when you stir them around.
Pour the vegetables in a large pot.
Drain the clean chitterlings, then add to pot.
Then add seasonings and then add water and vinegar.
Cover and bring to a full boil. Then reduce heat and simmer for 6-8 hours, adding water as needed.
When done serve-up with any side dishes....

About this Recipe

Course/Dish: Pork
Collection: 2012 Member's Choice