Subj : Nat'l Soul Food Month - 3
To : All
From : Dave Drum
Date : Fri Jun 13 2025 12:05 pm
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Pork Chitterlings (Chitlin's)
Categories: Pork, Vegetables, Chilies
Yield: 60 Servings
20 lb Pork chitterlings
1 pt Vinegar
2 lg Onions; chopped
6 Hot chilies
1/4 c Salt
Corn meal
Salt & pepper
Oil
Thin pancake batter
In large pot, out in the yard, bring chitterlings,
vinegar, onions, peppers and salt to a boil in lots
of water.
Simmer 3-1/2 to 4 hours, changing water 2 times, until
fork tender. Cool. Remove all fat and foreign matter.
Reheat in fresh water and serve piping hot.
Pass hot pepper sauce.
To fry: dip 2" pieces of chitterlings in corn meal,
salt and pepper. Fry in deep fat, not too crisp.
For battered chitterlings: make a thin pancake batter.
Dip chitterlings in batter and fry until golden brown.
Serve with baked potatoes, slaw and corn bread.
Serves 4-6. (Huh? 20# serves only 4 to 6??? - UDD)
From Glen Hosey's Recipe Collection Program,
[email protected]
From "High Cotton Cookin'", Marvell Academy Mother's
Association, Marvell, AR 72366.
Recipe by N.R. Hosey, Marvell, AR. (my father)
From:
http://www.recipesource.com
Uncle Dirty Dave's Archives
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