PORK INTESTINES RECIPE RECIPES
DOWN HOME CHITTERLINGS RECIPE | ALLRECIPES
Chitterlings or pork intestines are a favorite among Southern families. Traditionally, they are prepared during the holiday season, but deep freezing makes them available year round. Be sure to wash any surface and your hands thoroughly with a bleach solution to avoid contamination while handling raw chitterlings. Chitterlings are very good and are allowed, in moderation, under some popular Low Carb Diets. Be certain to pass the vinegar and hot sauce. Enjoy!
Provided by KERYNE
Categories Meat and Poultry Pork
Total Time 8 hours 0 minutes
Prep Time 2 hours 0 minutes
Cook Time 6 hours 0 minutes
Yield 12 Servings
Number Of Ingredients 5
Steps:
- Soak the chitterlings in cold water throughout the cleaning stage. Each chitterling should be examined and run under cold water, all foreign materials should be removed and discarded. Chitterlings should retain some fat, so be careful to leave some on. After each chitterling has been cleaned, soak in two cold water baths for a few minutes. The second water should be clearer. If not, soak in one more bath.
- Place the chitterlings in a 6 quart pot, and fill with cold water. Bring to a boil, then add the onion and season with salt, garlic and red pepper flakes. Be sure the water is at a full boil before adding seasonings, or the chitterlings could become tough. Continue to simmer for 3 to 4 hours, depending on how tender you like them. Serve with spaghetti or turnip greens. Be certain to pass the vinegar and hot sauce.
Nutrition Facts : Calories 312.2 calories, CarbohydrateContent 1.1 g, CholesterolContent 365.4 mg, FatContent 26.9 g, FiberContent 0.2 g, ProteinContent 16.6 g, SaturatedFatContent 12.6 g, SodiumContent 411.8 mg, SugarContent 0.4 g
GINGER STIR-FIRED PIG STOMACH (PORK BAG, PORK TRIPE ...
Provided by Elaine
Categories stir fry
Total Time 30 minutes
Prep Time 20 minutes
Cook Time 10 minutes
Yield 3
Number Of Ingredients 10
Steps:
- Wash the pig stomach carefully in clean water and then cut it into three or four large pieces. Place all the pieces in a large bowl; add around 2 tablespoons cooking wine and 2 tablespoons of cornstarch. Grasp carefully with hand for around 3 minutes. Wash again in running water. Repeat the process and until there is no sticky sauce on the surface. For the later process, you can reduce the amount of cooking wine and starch.
- Bring a large pot, transfer the washed stomach into the pot, add 2 pieces of ginger, 1 scallion and 1 tablespoons cooking wine and enough water to cover the tripe. Bring all the content to a boiling and then simmer for around 20 to 30 minutes until a chop sticker can be inserted easily. Transfer out and cool down. Cut the cooked tripe into shreds.
- Grate half of the ginger and chop the left. Cut red onion into small pieces and peppers into shreds.
- Heat up cooking oil in wok, add ginger shreds, chopped scallion until aroma and then add shredded tripe to cook for 2 minutes. Add 1 tablespoon of cooking wine to continue cook for another minute.
- Add red onion pieces, pepper shreds and ground pepper in. Stir-fry for around 2 minutes or until the pepper shreds become soft. And then add salt. Mix well and serve hot!
Nutrition Facts : Calories 92 kcal, CarbohydrateContent 10 g, SodiumContent 1564 mg, SugarContent 1 g, ServingSize 1 serving
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BRAISED PORK INTESTINE NOODLE RECIPE - SIMPLE CHINESE FOOD
In Chengdu, which is also geographically south and north, the locals like to eat rice and noodles.
Chengdu people like noodles, mainly steamed buns and noodles.
Chengdu people's noodles, unlike the northerners who pay attention to the taste and method of noodles, they pay attention to the soup base and toppings of the noodles.
There are many kinds of toppings, just like rice bowls. In fact, the noodles here can also be called "toppings."
Like what "twice-cooked pork noodles", "green pepper pork noodles", "braised eel noodles", "braised pork intestine noodles", "chicken miscellaneous noodles"...
Fatty intestines and chicken offal are very fishy internal organs, but Chengdu people are very familiar with it. They use various methods to just turn the fishy internal organs into Sichuan-flavored and tangy noodle toppings. There is no need for them. Add other seasonings to turn a bowl of plain noodles into a bowl of gluttonous noodles.
Let's teach you how to turn a fishy large intestine into a bowl of fragrant braised pork intestine noodles.
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Reviews 4.9
Total Time 1 hours 30 minutes
Cuisine Chinese
Chengdu people like noodles, mainly steamed buns and noodles.
Chengdu people's noodles, unlike the northerners who pay attention to the taste and method of noodles, they pay attention to the soup base and toppings of the noodles.
There are many kinds of toppings, just like rice bowls. In fact, the noodles here can also be called "toppings."
Like what "twice-cooked pork noodles", "green pepper pork noodles", "braised eel noodles", "braised pork intestine noodles", "chicken miscellaneous noodles"...
Fatty intestines and chicken offal are very fishy internal organs, but Chengdu people are very familiar with it. They use various methods to just turn the fishy internal organs into Sichuan-flavored and tangy noodle toppings. There is no need for them. Add other seasonings to turn a bowl of plain noodles into a bowl of gluttonous noodles.
Let's teach you how to turn a fishy large intestine into a bowl of fragrant braised pork intestine noodles.
From simplechinesefood.com
Reviews 4.9
Total Time 1 hours 30 minutes
Cuisine Chinese
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Pour the apple cider vinegar over the ingredients in the pot, and add the salt and pepper then the clean chitterlings. Cover the ingredients with water, and bring it to a boil. Simmer the ingredients for up to 2.5 hours, or until the intestines are soft. For larger batches, you may need 4 hours or more. References.
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Place the onions, peppers, garlic cloves and celery in a large pot. Pour the apple cider vinegar over the ingredients in the pot, and add the salt and pepper then the clean chitterlings. Cover the ingredients with water, and bring it to a boil. Simmer the ingredients for up to 2.5 hours, or until the intestines are soft.
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