I just learned how to cook Chitlin's (pig intestine) from a beautiful
black woman. She grow up in Greenville, SC and is in her late
seventies. A dear, dear friend of mine.

Start out with a 10 pound bucket of Smithfields Chitlin's. Thaw is
frozen, dump into water, peel away the inner lining which can be
identified by it clearer and thinner feel compared to the opaque outer
wall. Discard the inner lining. Swish outer wall in water drain and
place in freash water then carefully pick through to make sure you
missed nothing.

Using fresh simmering water in a cooking pot, add the carefully peeled
and cleaned Chitlin's. Cook at a simmer for 15 minutes, the Chitlin's
will reduce (shrink) greatly. Drain off water, add pre-simmered
Chitlin's to a pot, add a small amount of boiling water, do not cover
Chitlins. Use only enough water to come up half way. My friend also
added about a 1-1/2 pounds of hog maw (stomach) to the pot. Which
requires only a quick rinse in water before placing in pot.

Seasoning is actually your choice, and it is OK to experiment, my
darling friend simply sprinkled on top the Chitlin's, Old Bay
Seasoning, tossed in some black peppercorns upon my suggestion, one
dry red cayenne pepper pod. You could season with thyme or sage.

Also, peel a large russet potato, slice into 1/2-3/4 inch thick
pieces, make these get contact with the water. Do not add salt,
Chitlin's already have a salty taste.

Bring to a simmer/boil, not a raging boil, then reduce heat to a slow
simmer, cover and cook 5 hours. Add water if you let it get too hot to
original level.

Remove from heat, drain Chitlin's, place broth and Chitlin's in the
refrigerator over night. Remove all fat from the broth, use some of
the cool broth to mix with corn starch, (enough to make a gravy for
the quantity broth you have). Heat up Chitlin's in broth, add you cool
broth/corn starch, stir to make your gravy then serve.

That's it! I assure you that the entire time there was no odor of
feces. These were the first of the four prior times of eating
Chitlin's there was no foul feces taste. Yes, Chitlin's have a
distinctive smell but should not have the odor of feces. The taste is
of salt to me. Serve with rice. Ladle the Chitlin's over a bed of
rice!

Regards,
Michael (piedmont)

"piedmont" wrote

>I just learned how to cook Chitlin's (pig intestine) from a beautiful
> black woman. She grow up in Greenville, SC and is in her late
> seventies. A dear, dear friend of mine.

Tell her Hi from a person who grew up in Clemson SC! She's same stomping
grounds as me when I was a kid.

I make'em a bit faster but close to same method. I wonder if her fridge
time makes a better batch? I'l have to try that!

Did she use country hawg maws? Those are kinda cleaned and preserved much
like hog jowls and you have to soak the salt out which may account for her
added potato slices.

I live in Greenville; have lived here most of my adult life. Never
tried chitlins; I have smelled them being cooked before and it made me
want to puke. I have a general rule that outside of biscuits and
cornbread, I would not eat anything that the Beverly Hillibillies
would eat.