Chitterlings Recipe Paula Deen
Ingredients
- 4 pounds fresh chitterlings cleaned and trimmed
- 4 quarts water for cleaning
- 1/4 cup salt for cleaning
- 1 cup white vinegar for soaking
- 2 onions chopped
- 4 cloves garlic minced
- 2 teaspoons paprika
- 1 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/4 teaspoon cayenne pepper
- 1 cup all-purpose flour optional for coating
- 1/4 cup cooking oil or butter
Instructions
Clean The Chitterlings:
- Rinse the chitterlings thoroughly under cold running water.
- In a large bowl, mix water and salt. Add the chitlins and let them soak for 30 minutes. Rinse again under cold water.
Soak The Chitterlings:
- In a clean bowl, combine the chitterlings and white vinegar. Fill the bowl with enough water to cover the chitlins. Let them soak for 1 hour. Drain and rinse.
Prepare The Seasoning:
- Mix paprika, black pepper, dried thyme, and cayenne pepper in a small bowl.
Cook The Chitterlings:
- In a large pot, bring water to a boil. Add the chitlins and cook for about 2 hours or until they are tender. Skim off any foam that rises to the surface.
Season The Chitterlings:
- In a skillet, heat the cooking oil or butter over medium heat. Add chopped onions and minced garlic. Sauté until fragrant and translucent.
Add The Seasoning:
- Sprinkle the prepared seasoning over the sautéed onions and garlic. Stir well to combine.
Coat And Fry (Optional):
- If desired, you can coat the cooked chitterlings with flour. Heat oil in a skillet over medium-high heat. Coat chitlins in flour and fry until golden brown and crispy.
Combine And Simmer:
- Add the cooked chitterlings to the skillet with the seasoned onions and garlic. Stir to combine and allow the flavors to meld. Simmer for about 15-20 minutes.