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10 lbs chitterlings
3 teaspoons hot red pepper flakes
1 large garlic clove, minced
1 tablespoon black pepper
1 tablespoon salt


Wash chitterlings throughly. Trim fat, leaving a small amount for seasoning. In a large sauce pan, cover chitterlings with water. Add red pepper flakes, minced garlic, black pepper, and salt. Cook chitterlings until tender, 2 to 3 hours. Drain and cut into serving sized pieces. Serve hot, at once. Great accompaniments are white beans and turnip greens. Pan Fried Chitterlings; Dip boiled chitterlings in cornmeal. Fry in hot shortening until brown. Deep Fat Fried Chitterlings; Dip boiled chitterlings in beaten egg, then in crushed saltine cracker. Fry in deep hot fat (375 degrees) until brown.

Source: www.food.com