After touching the chitlins, wash your hands with warm water and soap, and clean under your nails. Gather the ingredients. Be sure the water is at a full boil before … Place chitterlings in cooker. Turn cooker on slow and let chitterlings cook overnight. Add salt, pepper and any other seasonings that you prefer. Serve your chitterlings with coleslaw and cornbread for a traditional soul-food meal [source: Jones]. A how-to is usually meant to help non-experts, may leave out details that are only important to experts, and may also be greatly simplified from an overall discussion of the topic. Wash chitterlings thoroughly. A how-to or a how to is an informal, often short, description of how to accomplish some specific task. Add salt, pepper and any other seasonings that you prefer. The potato absorbs and removes the bitterness.) The result is trouble free and tasty chitterlings. Place your chitlins into the pot with the hog maws and fill with water. Add one or more whole onions, five or more whole peppers, based on the number of pounds that you are cooking and a clove of garlic. Reduce heat and simmer for 3-5 hours until meat is tender to your liking. Bread and Fry the Chitterlings . Keep raw chitlins away from all baby food and formula. In the bottom of a slow cooker or a similar electrical cooker, place a whole unpeeled Irish potato. Keep this in mind when you purchasing chitterlings and determining the amount that you need to buy. Place the chitterlings in a 6 quart pot, and fill with cold water. Cover chitterlings with enough water to cover chitterlings by about an inch. After being stewed, cut into bite sized pieces, dipped in a beaten egg and dredged in bread crumbs, chitterlings are ready for the deep-frying pan. A 10 pound bucket of chitterlings yields about five pounds after washing and about three pounds of cooking. Drain the chitterlings and remove the celery, onion, peppercorns and potato. Turn cooker on slow and let chitterlings cook overnight. They absorb water and shrink as they cook so whether you buy from the butcher, get the big red bucket of them, or buy the ones in the plastic package, doesn't really matter because you'll end up with a little over half of the amount you started with. Bring to full boil, and then add chopped onion, salt, red pepper and vinegar. Wrap all waste promptly and throw into an outside garbage can. Remember, it's very important to make sure your chitterlings are thoroughly cooked. Cover chitterlings with enough water to cover chitterlings by about an inch. Add more water if necessary. Incidentally there is still another layer of lining that can be further separated leaving the Very tender and tasty. The first thing you must do is decide how much chitlins you want to make. (More than one potato may be needed based on the number of pounds of chitterlings that you cook. Add one or more whole onions, five or more whole peppers, based on the number of pounds that you are cooking and a clove of garlic. Clean sinks and all places touched by raw chitlins or their juice with hot soapy water or a chlorine bleach solution. The longer you let the chitterlings cook, the more tender they'll be. Chitterlings should appear clear to white in color. To ensure that fried chitterlings are tender and flavorful under their crust, don't omit the stewing step. Finally someone who knows how to give instructions WITH the recipe and ingredients!! Using a slotted spoon, remove the chitlins from the water and drain in a colander until cool enough to handle. Marvelous! Remember: Chitterlings have a low yield. Step 3 Cut the chitterlings into 1 inch pieces and return to the pot. Cover and simmer over medium heat for 3 to 4 hours. Reduce the heat and simmer uncovered for 2 hours or until chitterlings are tender, adding more water if necessary. Bring to a boil, then add the onion and season with salt, garlic and red pepper flakes.
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