Chitterlings

• Paleo

• Meat

  • 20 lb Chitterlings

• Produce

  • 1 Bell pepper, medium
  • 2 Celery stalk, large
  • 2 Onions, large

• Baking & Spices

  • 1 tbsp Black pepper
  • 1/4 cup Red peppers, dried
  • 4 tbsp Salt
  • 1 tbsp Soul food seasoning

• Oils & Vinegars

  • 1/2 cup Cider vinegar

• Liquids

  • 1 qt Water

Found on justapinch.com

Description

Ingredients

• 20 lb chitterlings, cut up
• 2 large celery stalk, chopped
• 2 large onions, chopped
• 1/4 c crushed-dried red peppers
• 4 Tbsp salt
• 1 Tbsp black pepper
• 1/2 c cider vinegar
• 1 Tbsp soul food seasoning
• 1 to 2 qt water
• 1 medium bell pepper, chopped

Directions

• 1Thaw the chitterlings over night. 2When thawed transfer to a large deep roasting pan. Set the roasting pan in the sink and fill with cold water. Continue to soak the chitterlings in cold water during the entire cleaning process. 3Wash each piece individually under running water until they are all exceptionally clean, removing excess fat and discarding any debris. 4Fill the pan with cold water and let them soak while you peel and chop the vegetables. 5After the chitterlings have set in the cold water for a while, wash the chitterlings again, stirring them aroung in the water until the water is murky. 6Pour the chitterlings out into a colander and drain. Fill up the roasting pan with water and rinse again. Keep rinsing and draining them until you are satisfied that the water is nice and clear when you stir them around. 7Pour the vegetables in a large pot. 8Drain the clean chitterlings, then add to pot. 9Then add seasonings and then add water and vinegar. 10Cover and bring to a full boil. Then reduce heat and simmer for 6-8 hours, adding water as needed. When done serve-up with any side dishes....