Boiled Chitlins
Cleaned pork intestines simmered low and slow until extraordinarily tender. A traditional Southern soul food staple with a distinct, earthy flavor. Best served with a splash of hot sauce and a side of cornbread.
For 6 servings
- prep
Rinse and inspect the chitterlings.
Place the cleaned chitterlings in a colander and rinse thoroughly under cold running water. Inspect for any remaining debris or excess fat, trimming as needed. Cut into roughly 2-inch strips for even cooking.
- boil
Start the chitterlings in cold water.
Transfer the cut chitterlings to a large stockpot. Cover with 8 cups of cold water, ensuring they are submerged by at least 2 inches. Place the pot over high heat and bring to a rolling boil.
TIPStarting in cold water helps draw out impurities and results in a cleaner, more tender final texture. - prep · ~10 min
Skim the impurities.
Let the chitterlings boil vigorously for 10 minutes. A grayish foam will rise to the surface. Skim this off thoroughly with a large spoon and discard.
- mix
Add the aromatics and seasoning.
Drain the chitterlings and discard the initial boiling water. Rinse the pot. Return the chitterlings to the clean pot and add fresh cold water to cover by 2 inches. Add the quartered onion, smashed garlic cloves, bay leaves, apple cider vinegar, salt, black pepper, and red pepper flakes.
- simmer · ~180 min
Simmer low and slow until supremely tender.
Bring the pot back to a gentle boil over medium-high heat, then immediately reduce the heat to low. Cover and maintain a bare simmer for 2.5 to 3 hours, stirring occasionally. The chitterlings are done when they are perfectly soft and can be cut easily with a fork. Add more hot water as needed during cooking to keep them submerged.
TIPDo not rush the process. A low, gentle simmer is the secret to tender, not rubbery, chitterlings. - garnish
Drain and serve immediately.
Drain the tender chitterlings, discarding the cooking liquid, onion, garlic, and bay leaves. Transfer to a serving platter. Serve piping hot with a bottle of hot sauce on the side.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Skim the gray foam thoroughly after the first boil to remove impurities and reduce bitterness.
- 2Use fresh cold water for the second boil to ensure a cleaner broth and milder flavor.
- 3Keep the chitterlings submerged during the long simmer by adding hot water as needed.
- 4Test doneness by cutting a piece with a fork; it should be soft but not mushy.
- 5Drain and rinse the chitterlings again after the first boil if they still smell strong.
- 6Let the chitterlings cool in their cooking liquid for deeper flavor absorption before draining.
Adapt it for your goals.
Spicy-southern
Add 2 sliced jalapeños and a teaspoon of cayenne during simmering for a fiery kick that complements the earthy chitterlings.
low sodiumLow-sodium
Omit the salt and rely on apple cider vinegar, garlic, and red pepper flakes for flavor; ideal if you're watching your salt intake.
garlic loverGarlic-lover
Double the smashed garlic cloves to 8 and add a whole head of garlic, halved, for a robust, aromatic infusion.
Why this is on our healthy list.
Rich in Protein
Chitterlings are a dense source of animal protein, supporting muscle repair and satiety.
Contains Collagen
The long simmer breaks down connective tissues into gelatin, which may support joint and skin health.
Natural Iron Source
Pork intestines provide heme iron, essential for healthy red blood cells and energy levels.
Frequently asked questions
Boil the chitterlings in fresh water for 10 minutes, discard that water, and use fresh water with vinegar and aromatics for the final simmer.
