Chitterlings. Just the word alone can make people hesitate. But for generations of Southern cooks and soul food lovers, this humble dish is comfort food at its finest. What many people don’t realize is that with the right cleaning, seasoning, and slow cooking, chitterlings transform from an intimidating ingredient into something rich, tender, and deeply flavorful—a dish that keeps families coming together around the table.

Whether you grew up eating them or are trying chitterlings for the first time, this recipe breaks the process down in an easy and satisfying way.
🔥 What Are Chitterlings?

Chitterlings (often called “chitlins”) are made from the small intestines of a pig and are a cherished part of Southern soul food tradition. They may sound unusual to some, but they hold a meaningful place in culinary history and family recipes passed down through generations.

Cleaning and cooking them takes patience—but the end result is worth it.
🛠️ Tools You’ll Need

Before you begin, gather:

A large pot (at least 6 quart capacity)

Cutting board

Sharp knife

Plenty of clean water

🧄 Ingredients

5 pounds frozen chitterlings, thawed

1 pound hog maws (optional, but adds flavor and texture)

1 small onion, roughly chopped

1 teaspoon salt

1 teaspoon white vinegar (helps with flavor and odor)

1 teaspoon minced garlic

½ teaspoon red pepper flakes (optional, for heat)

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