Ingredients and Weight:
- Pork chitterlings (pre-cleaned): 2 pounds
- Pork stomach (optional): 1 pound, cleaned and cut into 1-inch pieces
- Onion: 1 large, chopped
- Green bell pepper: 1 large, chopped
- Red bell pepper: 1 large, chopped
- Celery: 2 stalks, chopped
- Garlic: 4 cloves, minced
- Thyme: 1 tablespoon, dried
- Oregano: 1 tablespoon, dried
- Cayenne pepper: 1 teaspoon
- Salt and black pepper: to taste
- Chicken broth: 4 cups
- Oil for frying
Preparation Time:
45 minutes
Cooking Time:
2-3 hours
Difficulty Level:
3 (Moderate)
Preparation Method Steps:
- Clean the chitlins: If not pre-cleaned, soak the chitlins in cold water with salt for several hours. Rinse thoroughly and remove any residual fat or membrane.
- Season the chitlins: Combine the chitlins with 1 tablespoon of salt and half of the black pepper. Toss to coat evenly.
- Sauté the vegetables: Heat oil in a large skillet or Dutch oven over medium heat. Add the onion, bell peppers, celery, and garlic. Cook until softened, about 5-7 minutes.
- Add the seasonings: Stir in the thyme, oregano, cayenne pepper, salt, and remaining black pepper. Cook for 1 minute more.
- Incorporate the pork stomach (optional): If using pork stomach, add it to the vegetable mixture and cook for an additional 3 minutes.
- Add the chitlins: Arrange the chitlins in a single layer over the vegetables.
- Pour in the chicken broth: Slowly pour in the chicken broth until the chitlins are mostly covered.
- Bring to a boil: Bring the mixture to a boil, then reduce heat to low and simmer for at least 2 hours, or until the chitlins are tender and have absorbed most of the liquid.
- Fry the chitlins (optional): Once the chitlins are cooked, you can optionally fry them for a crispier texture. Heat oil in a separate skillet and fry the chitlins in batches until golden brown.
- Serve: Serve hot with your favorite sides, such as rice, mashed potatoes, or cornbread.
Nutritional Information:
Per serving (based on 8 servings):
- Calories: 560
- Fat: 30g
- Protein: 45g
- Carbohydrates: 30g
- Fiber: 5g
Dish Characteristics:
- Rich and savory flavor
- Tender and chewy texture
- Authentic Creole soul food
- Perfect for a hearty meal or special occasion
User Comments:
- "Absolutely delicious! The chitlins were so tender and flavorful. I'll definitely be making this again." - Mary
- "The best Creole chitlins I've ever had! I loved the hint of spice and the crispy fried texture." - John
- "I'm not usually a fan of chitlins, but this dish made me a convert. It was incredibly well-seasoned and cooked to perfection." - Sarah
Special Precautions and Tips:
- Clean the chitlins thoroughly to remove any unpleasant smell or taste.
- Simmer the chitlins for at least 2 hours to ensure they become tender.
- Be careful not to overcook the chitlins, as they can become tough.
- If you don't have pork stomach, you can omit it without affecting the flavor too significantly.
