WHAT IS CHITTERLINGS RECIPES

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SOUL FOOD CHITTERLINGS RECIPE - HOW TO CLEAN AND COOK CHITLINS



Soul Food Chitterlings Recipe - How to Clean and Cook Chitlins image

Chitterlings is one of those recipes that you have to try for a true soul food experience. We teach you how to clean and cook chitlins in your kitchen without the smell.

Provided by Soul Food Chief

Total Time 210 minutes

Prep Time 30 minutes

Cook Time 180 minutes

Yield 4

Number Of Ingredients 7

5 pounds frozen chitterlings
1 pound hog maws
1 small onion, roughly chopped
1 teaspoon salt
1 teaspoon white vinegar
1 teaspoon minced garlic
1/2 teaspoon red pepper flakes

Steps:

  • Clean your chitterlings thoroughly before cooking.
  • Place your chitlins in a pot with the hog maws and fill with water. Bring to full boil, and then add chopped onion, salt, red pepper and vinegar. Reduce heat and simmer for 3-5 hours until meat is tender to your liking. Add more water if necessary.
  • Once the chitlins and hog maws have tendered remove from heat. Using a cutting board and knife, cut the chitlins and hog maws into 1 inch thick pieces. Serve on a bed of rice or with spaghetti.

Nutrition Facts : ServingSize 1, Calories 479 cal, FatContent 39.7 g

NECK BONES & RICE - SOUTH YOUR MOUTH



Neck Bones & Rice - South Your Mouth image

A rustic Southern recipe of rice cooked in the savory stock from slowly simmered pork neck bones.

Provided by Mandy Rivers | South Your Mouth

Total Time 2 hours 25 minutes

Cook Time 2 hours 25 minutes

Number Of Ingredients 8

3-4 pounds pork neck bones
1 small onion, finely diced
3 tablespoons bacon grease or vegetable oil
3 cups water
2 teaspoons salt, divided
1 teaspoon black pepper
1 teaspoon red pepper flakes (or to taste)
1 1/2 cups uncooked white rice

Steps:

  • Heat grease or oil in a Dutch oven or large pot over medium-high heat.
  • Season neck bones with 1 teaspoon salt, black pepper and red pepper flakes then add them to the hot pot. Let the neck bones sear a few minutes, stirring occasionally to move them around a bit.
  • Add onions, stir then continue cooking for 5 minutes.
  • Reduce heat to low, add water and remaining teaspoon of salt then cover and slowly simmer for 2-3 hours. It's OK if the water doesn't cover all the neck bones - they will cook down. DO NOT let the pot boil – just slowly simmer.
  • Taste stock for seasoning then add more salt and pepper if needed.
  • Stir in rice then increase temperature to high. When broth begins to boil, stir to ensure rice isn't sticking to the bottom. Reduce heat to low, cover and cook for 25 minutes, stirring occasionally to make sure the rice isn’t sticking to the bottom of the pot.
  • Turn off heat, leaving pot on burner, and let rest, covered for 30 minutes before serving.

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