Most families who love to cook chitlins have their own recipe passed down from generation to generation. My friend, Andra Cook of Raleigh, North Carolina, says her mother, Martha McCollum, always fried the chitlins after they were simmered.
Andra says, “If you can get past the smell, they have an interesting flavor. When my mother prepared them, the whole neighborhood smelled!”
Cleaning Chitterlings: Soak the chitterlings in cold water throughout the cleaning stage. Each chitterling should be examined and run under cold water and all foreign materials should be removed and discarded.
Chitterlings should retain some fat, so be careful to leave some on.
Using a small soft brush, clean chitterlings thoroughly; rinse in several changes of cold water. Cut into 1 1/2 to 2-inch pieces.
Place the cleaned chitterlings into a large pot; cover with water and vinegar. Add bay leaves, onions, potatoes, green or red pepper, garlic, salt, and pepper. Bring to a boil; turn heat to low and simmer approximately 2 1/2 to 3 hours or until chitterlings are tender. Remove from heat and drain well.
Serve with your favorite hot pepper sauce.
Makes 6 servings.
Health Officials Issue Precautions for Preparing Chitterlings
by Virginia Health Department
Families across Virginia will soon be cooking holiday meals. If your meal includes chitterlings (pig intestines), the Virginia Department of Health has recommendations for preparation that will keep your family from getting sick.
"When preparing chitterlings the best way to avoid bacterial contamination and illness is to buy pre-cooked chitterlings," recommends State Health Commissioner Robert Stroube, M.D., M.P.H. "If raw chitterlings are used, they should be preboiled for five minutes before preparing as usual. Pre-boiling makes cleaning chitterlings easier and faster and does not change the taste."
Dr. Stroube warns that bacteria in raw chitterlings or pig intestines can cause severe diarrhea, especially in infants. Chitterlings, commonly called chitlins, may contain the Yersinia bacteria. The bacteria are spread from raw chitterlings by hands or by eating or drinking contaminated food or liquids.
"Preparing chitlins is a lengthy process. Contamination within the home is hard to avoid. Baby food or formula should not be prepared or handled while preparing chitterlings due the potential for contamination. Infant formula or food should not be placed anywhere near raw chitterlings in the refrigerator. The Yersinia bacteria are different than many bacteria, because they multiply and spread even in the cold," Dr. Stroube said.
Yersinia can cause severe diarrhea, bloody diarrhea, abdominal pain and fever. The symptoms usually begin within three to seven days after contact with the bacteria. Infants and small children who contract yersiniosis may require hospitalization, although the illness rarely causes death. Older children and adults may experience appendicitis-like stomach pain.
The Virginia Department of Health recommends the following tips when cooking chitlins:
Wrap the container containing the raw chitlins in plastic wrap when thawing in the refrigerator.
Keep children out of the kitchen until the chitlins are pre-boiled and the kitchen is thoroughly cleaned.
Handle raw chitlins as little as possible until after they have been pre-boiled.
Keep raw chitlins away from all baby food and formula.
After touching the chitlins, wash your hands with warm water and soap, and clean under your nails.
Clean sinks and all places touched by raw chitlins or their juice with hot soapy water or a chlorine bleach solution.
Wrap all waste promptly and throw into an outside garbage can.
Clean all pots, pans, buckets and utensils in the dishwasher or in hot soapy water.
Wash dishcloths, towels or sponges used in cleanup in hot water.
Chitterlings/Chitlins Recipe: https://whatscookingamerica.net/history/chitlinshistory.htm