Chitterlings. Just the word alone can make people hesitate. But for generations of Southern cooks and soul food lovers, this humble dish is comfort food at its finest. What many people don’t realize is that with the right cleaning, seasoning, and slow cooking, chitterlings transform from an intimidating ingredient into something rich, tender, and deeply flavorful—a dish that keeps families coming together around the table.
Whether you grew up eating them or are trying chitterlings for the first time, this recipe breaks the process down in an easy and satisfying way.
🔥 What Are Chitterlings?
Chitterlings (often called “chitlins”) are made from the small intestines of a pig and are a cherished part of Southern soul food tradition. They may sound unusual to some, but they hold a meaningful place in culinary history and family recipes passed down through generations.
Cleaning and cooking them takes patience—but the end result is worth it.
🛠️ Tools You’ll Need
Before you begin, gather:
A large pot (at least 6 quart capacity)
Cutting board
Sharp knife
Plenty of clean water
🧄 Ingredients
5 pounds frozen chitterlings, thawed
1 pound hog maws (optional, but adds flavor and texture)
1 small onion, roughly chopped
1 teaspoon salt
1 teaspoon white vinegar (helps with flavor and odor)
1 teaspoon minced garlic
½ teaspoon red pepper flakes (optional, for heat)
🧼 Step-by-Step Instructions
1. Prep the Chitterlings and Hog Maws
Once your chitterlings are fully thawed, this is the most important step: clean them thoroughly. Chitterlings are notorious for trapping debris, so rinse them under cold running water. Work in a clean sink and remove any visible fat and foreign matter by hand. Rinse, soak, and repeat until the water runs clear.
Trim the hog maws of excess fat and place them in your pot. Cover with water and bring to a boil over medium-high heat. Reduce heat and simmer for about 1 hour to start tenderizing them. This step also enhances the rich, soulful flavor of your final dish.
2. Clean the Chitterlings
With the hog maws simmering, finish cleaning the chitterlings. Work in batches under cold water, inspecting each one and removing anything that doesn’t belong. Only when the water stays clear are they ready to cook.
3. Cook Everything Together
Once the chitterlings are clean, add them to the pot with the hog maws. Fill with water until the meat is just covered. Bring the pot back to a boil.
Stir in the chopped onion, salt, minced garlic, vinegar, and red pepper flakes (if you like a little spice). Reduce the heat to low and let everything simmer slowly for 3–5 hours, stirring occasionally and adding water if needed. The goal is fall-apart tender meat and deeply infused flavor.
4. Finish and Serve
When the chitterlings and hog maws are tender, turn off the heat. Slice the meat into 1-inch pieces and serve it warm. These tender morsels go great over steamed rice, with cornbread, or alongside collard greens for a full soul food experience.
🍽️ Serving Suggestions
Traditional pairings include:
Hot sauce for extra kick
Rice or spaghetti to soak up the savory juices
Cornbread or biscuits on the side
Collard greens or potato salad to round out the meal
🔥 Tips for Success
Clean carefully. This dish’s reputation depends on thorough cleaning and rinsing.
Go slow. Chitterlings get tender and flavorful when cooked low and slow.
Adjust to taste. If you prefer milder flavors, reduce the pepper flakes; for more heat, add a splash of hot sauce at the table.
Chitterlings may be one of those dishes that surprise you—delivering soul-deep comfort and a taste of Southern heritage in every bite. With patience and the right technique, this classic becomes a star on your dinner table.
