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Clean the chitterlings thoroughly under cold running water. Remove excess fat and any debris. Rinse several times until water runs clear.
In a large stockpot, add the cleaned chitterlings and enough water to cover them completely.
Bring to a boil and cook for 10 minutes, then drain and rinse again (this step helps reduce odor).
Refill the pot with fresh water and return the chitterlings.
Add chopped onion, garlic, vinegar, salt, pepper, red pepper flakes, and bay leaves.
Bring to a boil, then reduce to a simmer. Cover and cook for 2.5 to 3 hours, or until tender.
Taste and adjust seasoning if needed.
Serve hot with hot sauce, cornbread, or collard greens.
Serving and Storage Tips:
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