Chitterlings Soup or chitlins stew is one exotic dish made from the intestines of young pigs. Considered as soul food, this deep-fried delicacy is endowed as much flavour as its own history. While it might bask in glory and pride at the centre of your table, know that its preparation is not one easy task.Read more:
Chitterlings Soup or chitlins stew Recipe

Chitterlings or Chitlins Stew
There are some recipes that are called Southern however, the Creole and Cajun culture in itself cooks different than the rest of the south. I believe this Chitterlings or Chitlins Stew recipe does the heritage justice.
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Servings: 4 people
Calories: 198kcal
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Ingredients
- 20 lbs. Chitterlings cut
- ½ cup apple cider vinegar
- 1 garlic clove chopped
- 1 onion chopped
- 1-2 quart/s of water
- 2 tsp. salt
- 2 tsp. pepper
Other optional ingredients:
- Carrots
- Celery
- Bay leaves
- Peppercorn
- Chilli pepper
Instructions
- Clean and thoroughly wash the chitterlings by getting rid of the fat and dirt that is still left in the intestines.
- In a bowl, mix in the white vinegar and water and soak the chitterlings for about half an hour.
- After soaking, boil the chitterlings for about 5-10 minutes in a large pot. When you’re done boiling, drain water and proceed into cooking. (You can also clean the chitterlings using saline solution—water and salt— and then drain after several minutes.)
- Heat your pot with water over a medium-high flame and put the chitterlings.
- Cook for about 3-4 hours and serve with rice or cornbread with cooked greens.
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Notes
For cleaning Chitterlings or Chitlins Stew:

- 2 cups of white vinegar
- water
Nutrition
Serving: 85g | Calories: 198kcal | Protein: 10.6g | Fat: 17.3g | Saturated Fat: 8.1g | Polyunsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 235.5mg
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This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.
Tips for making Chitterlings

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