Soul Food is a style of American cuisine that originated in the southern United States during the early 20th century. It was created by African Americans who had been brought from Africa to the Americas as slaves. Soul food includes dishes such as fried chicken, collard greens, macaroni and cheese, cornbread, black-eyed peas, pork chops, chitterlings (pig intestines), hoppin’ John (a traditional stew), and gumbo. In addition, soul food restaurants serve other foods such as ribs and barbecue.
Chitlins are the intestines of the hog. Grits are cornmeal ground from dried corn kernels. Both are used as ingredients in Southern cuisine.
How do you prevent giggling from getting smelly while cooking?
Use lemon to get rid of the tube smell (by: Niki H.) – When you take it out of the bag, rinse it quickly and put it in a container with either 4 sliced squeezed lemons or 2 cups lemon juice and let it sit for about Sit in the container for 3 hours. Lemons or lemon juice kill the bacteria that cause the odor.
C bread is made with pork stomachs and intestines cooked until thick. Seasoning (usually salt, vinegar, and a few dried cayenne pepper flakes, if desired) are added. Then it is poured into a pan and cooled. It can then be cut.
Ingredients 16 Original recipe yields 16 servings The ingredient list now reflects the servings specified Ingredient Checklist
20 pounds frozen cleaned chitterlings, thawed
1 large baking potato
2 large onions, peeled and halved
1 green bell pepper, chopped
3 cloves garlic
3 stalks celery, with leaves
1 cup apple cider vinegar
2 tablespoons salt
1 bay leaf
1 teaspoon Creole seasoning to taste
1 teaspoon red pepper flakes, or to taste
Step 1 Clean the chitterlings by removing all the specks and fat with specks on them. Rinse in several changes of salted water. Place them in a large pot and fill with enough water to cover. Bring to a boil, drain, rinse and fill with enough water to cover again. Advertisement
Step 2 Return to the heat and add the potato, onions, green pepper, garlic, celery and vinegar. Season with salt, bay leaf, Creole seasoning and red pepper flakes. Cover and simmer over medium heat for 3 to 4 hours. Chitterlings should appear clear to white in color.
Step 3 Cut the chitterlings into 1 inch pieces and return to the pot. Pour out most of the cooking liquid. Discard the potato, onions, celery and bay leaf. Heat the chitterlings through and serve with your favorite side dishes. Store the leftovers in the refrigerator. Like so many other great soul food dishes, chitlins taste even better after the flavor has soaked in for a few hours.
FAQ
How do you clean a Chitterling loaf?
Rinse chitterlings in clean water, then soak them in cool water (in the kitchen sink or a tub) with a couple of tablespoons of baking soda (or vinegar) for about 10 minutes. Cut them lengthwise with scissors, remove the fat and anything else that doesn’t belong, then rinse them with clean, cool water.
How long does it take hog maws to cook?
Directions. Place cleaned chitterlings in a 6-quart pot and cover with cold water. Bring to a rolling boil; add onion and season with salt, garlic, and red pepper flakes. Simmer until chitterlings are clear to white in color and reach desired tenderness, 3 to 4 hours.
How do you cook chitterlings so they don’t smell?
Roast uncovered for 40 to 50 minutes in the preheated oven, until the sausage is cooked through and the stomach is browned and crispy. When done, slice into 2 inch slices and serve piping hot. You can make gravy out of the drippings if desired, but it is good by itself as a whole meal.
