Ummmm..... if you did not grow up eating them (and more importantly cleaning them before cooking), I suggest you read up and think real hard about what you are about to do. They have a "unique" odor and it hangs around a while when cleaning/cooking them. Cooking up a pot of Chitlin's is something best done outside in a big pot (traditionally in a large cast iron pot or kettle). Not saying not to try them, just know what your are getting into.
They are generally only partially cleaned when sold, so expect the "aroma" even with store bought ones. Here is a recipe if you want to give them a go. They go good with greens and cornbread (which is another southern tradition). The cleaning is the most important part of the process.
Ingredients:
10-pound bucket fresh or frozen chitterlings
Cold water to cover
1 cup cider vinegar
5 bay leaves
2 large onions, coarsely chopped
2 large potatoes, peeled and coarsely chopped
1 green or red bell pepper, cored, seeded, and coarsely chopped
3 cloves garlic, minced
Salt and freshly-ground black pepper to taste
Hot pepper sauce to taste
Instructions:
Cleaning Chitterlings: Soak the chitterlings in cold water throughout the cleaning stage. Each chitterling should be examined and run under cold water and all foreign materials should be removed and discarded (yes, foreign material is what you think it is).
Chitterlings should retain some fat, so be careful to leave some on.
Using a small soft brush, clean chitterlings thoroughly; rinse in several changes of cold water. Cut into 1 1/2 to 2-inch pieces.
Place the cleaned chitterlings into a large pot; cover with water and vinegar. Add bay leaves, onions, potatoes, green or red pepper, garlic, salt, and pepper. Bring to a boil; turn heat to low and simmer approximately 2 1/2 to 3 hours or until chitterlings are tender. Remove from heat and drain well.
Serve with your favorite hot pepper sauce (you can buy this at the grocery store or use homemade).
They are also sometimes battered and fried.....
