Ingredients
20
20 servings
- •10 pounds fresh chitterlings (or frozen chitterlings, thawed)
- •2 large onions, peeled
- •1 large potato, peeled
- •3 stalks celery, with leaves
- •1 medium green bell pepper, chopped
- •1 cup apple cider vinegar
- •3 cloves garlic
- •2 tablespoons salt
- •1 large bay leaf
- •1 teaspoon Creole seasoning to taste
- •1 teaspoon red pepper flakes, or to taste
Instructions
- Clean chitterlings by removing all specks and any pieces of fat with specks on them. Rinse in several changes of salted water.
- Place cleaned chitterlings into a large pot and fill with enough water to cover; bring to a boil over medium-high heat. Drain, rinse, and return to the pot. Fill again with enough water to cover.
- Add whole onions, potato, and celery stalks, plus chopped bell pepper, vinegar, garlic, salt, bay leaf, Creole seasoning, and red pepper flakes to the pot. Bring to a boil over medium-high heat, then cover and simmer over medium heat for 3 to 4 hours; chitterlings should appear clear to white in color.
- Use a slotted spoon to transfer chitterlings to a cutting board. Cut into 1-inch pieces. Discard onions, potato, celery, and bay leaf. Pour out most of the cooking liquid, then return chitterlings to the pot.
- Cook over medium heat until chitterlings are heated through, 2 to 3 minutes.
Nutritional Facts
Per 20 servings
- Calories: 356
- Carbohydrate: 6g
- Fat: 30g
- Fiber: 1g
- Protein: 15g
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