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....
chitterlings, cut up
celery stalk, chopped
crushed-dried red peppers
soul food seasoning
1 to 2 qt
bell pepper, chopped
1Thaw the chitterlings over night.
2When 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.
3Wash each piece individually under running water until they are all exceptionally clean, removing excess fat and discarding any debris.
4Fill the pan with cold water and let them soak while you peel and chop the vegetables.
5After 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.
6Pour 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.
7Pour the vegetables in a large pot.
8Drain the clean chitterlings, then add to pot.
9Then add seasonings and then add water and vinegar.
10Cover 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....