Southern Chitlins with Hot Pepper Vinegar

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Slow-simmered Southern chitlins are a treasured soul food tradition rooted in Black Southern kitchens, where patience transforms humble hog intestines into silky, savory bites. This version emphasizes thorough cleaning, gentle simmering, and a sharp pepper vinegar that cuts through the rich offal flavor. Serve over hot white rice or alongside skillet cornbread for a true taste of the South.

Nutrition Facts

Per serving (estimated)

• 385 kcalCalories
• 26 gFat
• 9 gSaturated Fat
• 8 gCarbs
• 1 gFiber
• 2 gSugar
• 28 gProtein
• 1120 mgSodium
• 320 mgPotassium
• 65 mgCalcium
• 4 mgIron
• 4 mgVitamin C
• 15 mcgVitamin A

Ingredients

For the Chitterlings

• 4 lbs cleaned chitterlings, rinsed well
• 1 large yellow onion, quartered
• 1 head garlic, smashed and peeled
• 2 dried bay leaves
• 1 tbsp whole black peppercorns
• 1 tbsp kosher salt, plus more to taste
• 8 cups cold water, plus more as needed
• 1/2 cup distilled white vinegar, for soaking

For the Hot Pepper Vinegar

• 1 cup apple cider vinegar
• 1 tbsp crushed red pepper flakes
• 1 tsp freshly ground black pepper
• 1 tsp granulated sugar
• 1 tsp kosher salt

For Serving

• 4 cups cooked white rice, kept warm
• 1 small white onion, thinly sliced
• Louisiana-style hot sauce, to taste

Directions

1. Rinse the chitlins under cold running water, place them in a large bowl, cover with cold water, and stir in the 1/2 cup white vinegar. Soak for 30 minutes, then drain, rinse again, and use a paring knife to scrape off any lingering fat or membrane.
2. Cut the cleaned chitlins into 1-inch pieces with kitchen shears, discarding any tough, papery bits that won't soften during cooking.
3. Combine the chitlins, quartered onion, smashed garlic, bay leaves, peppercorns, salt, and 8 cups cold water in a large heavy stockpot. Bring to a boil over high heat, skimming off any gray foam that rises to the surface.
4. Reduce the heat to low so the liquid barely bubbles, partially cover the pot, and simmer for 2 1/2 to 3 hours, stirring every 30 minutes and adding hot water as needed to keep the chitlins submerged. They are done when a fork slides easily through the thickest pieces.
5. Meanwhile, prepare the pepper vinegar: stir together the apple cider vinegar, red pepper flakes, black pepper, sugar, and salt in a small jar. Cover and let rest at room temperature for at least 30 minutes to let the flavors meld.
6. When tender, use a slotted spoon to lift the chitlins into a serving bowl and discard the aromatics. Spoon a little of the seasoned broth over the top to keep them moist and adjust salt and pepper to taste.
7. Ladle over warm white rice, scatter sliced raw onion on top, and pass the pepper vinegar and hot sauce alongside so each diner seasons to taste.
8. Cool leftovers quickly, then refrigerate in a sealed container with a splash of broth for up to 3 days. Reheat gently over low heat, taking care not to boil.

Cook’s Notes

• Buy pre-cleaned chitlins if you are new to cooking them; they save significant prep time and reduce odor during cleaning.
• Cook chitlins in a well-ventilated kitchen with the range hood on or windows open; simmering intestines produces a strong, distinctive aroma.
• Always keep the simmer very gentle. A hard boil will make the chitlins tough and rubbery instead of meltingly tender.
• For deeper, more developed flavor, cook the chitlins a day ahead, refrigerate overnight in the broth, then reheat gently before serving.
• Add a smoked ham hock or a turkey wing to the pot along with the aromatics for extra richness and smoky depth.

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