cooked in a sauce, rinse chitterlings until sauce is completely removed
Put the chitterlings in a large pot along
Wash chitterlings throughly. Trim fat, leaving a
Clean the chitterlings by removing all the specks
Soak the chitterlings in cold water throughout the
Wash and pick chitterlings real good.
Pick most of the fat from them.
Cut into 5 to 6-inch lengths.
You better have 1/2 of a day to cook chitterlings.
Put chitterlings in pot with boiling water (to cover).
Slice lemons and onions and add to pot.
Boil until tender.
Remove from pot and drain.
Mix meal, flour, salt and pepper in double layered paper bag and put several pieces in bag and shake to coat.
Drop into hot oil and deep fry until golden brown and crispy.
Lift out and drain on paper towel. Serve hot.
Wash chitterlings thoroughly.
Remove some fat if there are dark spots on fat.
Some fat must be left on chitterlings.
Place chitterlings into a large pot.
Add water.
Season with vinegar, salt, red pepper and chopped onion.
Cook for 4 hours over very low heat.
Serve with collard greens and hot sauce.
Clean chitterlings thoroughly, removing as much of the fat as possible.
Place the chitterlings in a pot and add cold water, a little lemon juice and salt.
Let stand for awhile.
Change water, adding more lemon juice and salt as necessary.
Rinse chitterlings thoroughly and put them back in the pot.
Add cold water to cover, juice and the remaining ingredients.
Bring to a boil.
Cover and simmer until chitterlings are thoroughly tender, about 4 hours. Serve hot with vinegar and hot sauce on the side.
Wash chitterlings in
warm
water,
Wash chitterlings.
Pull off all excess fat.
Split open chitterlings and clean thoroughly.
Wash in several waters.
Cook chitterlings for 1 hour or until tender.
Drain off water and remove onion.
Prepare iron skillet with margarine.
Cut chitterlings in 2-inch pieces and fry until golden brown.
Serve with your favorite side dishes, such as macaroni and cheese, rice or greens.
Hot sauce is also offered.
Store leftovers in refrigerator.
Lay chitterlings on heavy-duty foil.
On top, place onion, pepper and other seasonings.
Wrap in foil very tightly, making sure ends are tightly closed.
Put 2 inches of water in a roasting pan.
Put foil wrapped chitterlings in pan.
Cover well; bake in 350\u00b0 oven for 3 hours.
Check water level in pan; if low, add 2 more inches.
Bake 2 hours more (total of 5 hours).
Place chitterlings in Dutch oven and add enough water to cover.
Add salt and red pepper and mix.
Cover and cook over medium heat for 1 hour or until fork-tender.
Drain well.
Mix together the eggs, flour and evaporated milk to make batter. Dip chitterlings in batter to coat and fry in hot oil in large skillet to brown, turning once.
Serve hot.
Yields 8 to 10 servings.
Chitterlings can be purchased frozen and ready to go.
The only problem is the cleaning.
You must open each piece and scrape the fat.
Cut into 6-inch lengths and rinse in fresh water several times.
Soak overnight in the refrigerator in salt water.
Rinse and place in a heavy kettle with a tight-fitting lid.
Add other ingredients except green pepper.
Simmer for 2 to 3 hours until tender.
Add green pepper and cook another 15 minutes.
Thaw and wash chitterlings through 4 or 5 waters.
Turn inside out.
Remove excess fat.
Add spices (except vinegar).
Add potatoes.
Cover with water.
Boil over low heat for 6 hours or until tender.
Add vinegar last 20 minutes of cooking.
Cut in small pieces.
Serve with tasty cold slaw, potato salad and corn bread.
Wash chitterlings thoroughly.
Remove excess fat and grit. Place in a large pot with vinegar and seasonings. Cover with water.
Bring to a boil.
Place lid on pot and simmer 3 or 4 hours until tender.
Serve with spaghetti, cornbread and slaw.
Wash chitterlings thoroughly and cover with boiling, salted water.
Add whole cloves and red pepper, cut into pieces.
Cook until tender and drain.
Cut in pieces about the size of an oyster.
Dip each piece in beaten egg and then in cracker crumbs. Fry in deep fat until golden brown.
Wash chitterlings thoroughly and cover with boiling salted water.
Add cloves and red pepper.\tCook until tender.
Drain.
Cut in pieces the size of oyster.
Dip each piece in egg beaten with water then in cracker crumbs.
Fry in hot deep fat until brown. Serves 4-6.
Cut boiled chitterlings in 5-inch pieces and place in batter. Fry in hot fat until golden brown.
Serve hot.
Cook chitterlings slowly until almost tender.
Pour off most of liquid.
Add onion, garlic and salt and pepper to taste. Continue to cook until tender or can be cut with a fork.