Posted by Robert Kinlaw on January 06, 19100 at 06:56:56:
In Reply to: Re: chitterlings posted by Romana A. Norton on January 04, 19100 at 18:50:46:
I recently tried some from Parks in Baltimore and was pleasently surprised. It needed some vinegar and chopped onions to make it right but they were clean and microwaveable. PS: My house smelled better afterward also!
: I grew up watching various family members clean and cook chit'lins. Although this does not make me an authority on cleaning and cooking them, I've had some success, combining their technique with contemporary info about handling meat products...
1. thaw 10 pounds of chit'lins in a large pot half filled with cold water. this will take about 24 hours. Poke them periodically to separate.
2. drain. Refill, covering with cold water, 2 TBL salt and 1 TBL baking soda. Soak between 4-6 hours. Rinse well.
3. pull out as much fat and debris as you can. This is VERY important, so do your best.
4. Repeat step # 2 two-three more times (depending on how well you did #3), but omit baking soda and only soak for 10 mins each time, picking out any excess debris and fat each time. When done, rinse well.
5. place chit'lins in pot, cover with water, bring to a boil, strain and rinse, refill pot with chit'lins and your favorite boiled chit'lin recipe ingredients.
p.s. remember to omit tomato-based products if you plan to later fry some of the chit'lins. You can add tomato and/or hot sauce right before serving.
Romana A. Norton
Post a Followup