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Old 09-02-2013, 05:52 PM
 
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with the holidays approaching I would like a recipe for chitlins. what ingredients do you put in chits. for flavor
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Old 09-02-2013, 06:02 PM
 
Location: Heart of Dixie
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Quote:
Originally Posted by Equal-Opp. View Post
...what ingredients do you put in chits. for flavor
I think it's more about what you take out.
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Old 09-03-2013, 01:16 AM
 
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This recipe is good, however, I also add bell peppers, seasoned salt, preferable Lawry's, and chopped jalapenos and if you ever cook chitterlings you'll know they're not the most pleasant thing to smell. My remedy for that is to also add potatoes as it cuts down on the smell. Very good you must have it with hot sauce or you're just not eating it right. Thanks for submitting this recipe. Itís good to know that someone else appreciates a good southern cuisine.

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Old 09-03-2013, 05:45 AM
 
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I'm curious. Has anyone tried blanching the chitlins first to clear some of the smell?
I've never cooked them, but I've noticed that when I cook tripe, if I bring it to a boil with lots of water, then pour the water off and start again, the smell of the second cooking is much reduced.
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Old 09-03-2013, 07:06 AM
 
Location: texas
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when we used to make "tripas", we would run water through at the sink, then boil slightly with oregano and garlic to release some of the fat, then grill on the bbq.



Of course tripas are of beef
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Old 09-03-2013, 09:00 AM
 
Location: Central Midwest
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Being a farm girl who ate almost anything, this is one thing that I will pass on. Chittlins or chitterlings as we on the farm call them, are pig bowels! (And no kidneys for me either!) I would ask the OP if you have cooked with these before? I find the stench of these is stomach turning.

Chitlins to me, belong inside the hog, doing what they were meant to be (taking poop from stomach to the rectum) and not in my mouth, under my teeth.

Hope you find a recipe which suits your taste.
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