Chitterlings also spelled chitlins, are deep fried pig intestines. Chitterlings are used in soups and stews or eaten deep fried with hot sauce for dipping. Chitterlings are also used as casings for sausage and Bratwurst.

When preparing chitterlings make sure to cook them properly. Bacteria such as Escherichia coli, Yersinia enterocolitica, and Salmonella can invade improperly prepared chitterlings.

Soak and rinse chitterlings several times in cool water and hand clean them making sure to remove extra fat and specks of what could be fecal matter.

• 10 pounds chitterlings
• 3 teaspoons hot red pepper flakes
• 1 large garlic clove (minced)
• 1 tablespoon black pepper
• 1 tablespoon salt

1. Wash chitterlings throughly. (See Safety and preparation tips)
2. Trim fat, leaving a small amount so seasoning has something to stick to.
3. In a large sauce pan, cover chitterlings with water.
4. Add red pepper flakes, minced garlic, black pepper, and salt.
5. Cook chitterlings until tender. (2 to 3 hours)
6. Drain and cut into serving sized pieces.
7. Serve hot with white beans and turnip greens.

Pan Fried Chitterlings:

1. Dip boiled chitterlings in cornmeal.
2. Fry until brown.

Deep Fat Fried Chitterlings:

1. Dip boiled chitterlings in beaten egg.
2. Dip in crushed saltine crackers, bread crumbs or flour.
3. Deep fry until golden brown