LOCATION: Recipes >> Variety Meats >> to cover. Then wash again. Remove excess fat but leave some for
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to cover. Then wash again. Remove excess fat but leave some for
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flavor. Put in a large pot with enough water to cover:
10 lb. Chitterlings cut into 2" lenghts
1 garlic clove
2 tsp. salt
1/2 tsp. pepper
1/2tsp. each thyme, clove, mace, allspice
1 bay leaf
1/4 c. sliced onions
3 red peper pods
2 tbs. white wine vinergar
Bring slowly to a boil. Cover and reduce the heat at once and simmer 3
to 4 hours. Stir occasionally to keep it from sticking.
serve with cold slaw, corn bread, spagetti. This is the way we eat
chittlins on the south side of chicago. Also Sprinkle a litte white
vinegar over your Chitterlings (chittlins) Oh so good!
We were well along in years before we discovered the name of this dish
had an actual "ing" suffix on the end. For years we listened to our
ancestors call this dish "chittlins"
--
John Williams
d008266c@dcfreenet.seflin.lib.fl.us
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