Cracklins & Chitlins

Chitlins and cracklins have been popular in the South as long as the South has existed. Supposedly, they became popular when poor Southerners had to use every scrap of available food in order to have anything at all to eat. Anyone lucky enough to have a pig took great effort to avoid wasting any portion of it. Thus, everything was eaten; feet, ears, skin, intestines...it all wound up on the table.

Chitlins and Hog Maw are pig intestines and stomach. Cracklins are made from pork fat. Chitlins are called Chitterlings if you go looking for them in a store. We use the terms "chitlins" and "chitterlings" interchangeably on this web site. They are generally boiled or fried and while they may not sound appetizing, if you have never tried them they are quite tasty.

It is very important to thoroughly wash chitlins prior to cooking. While it is a time consuming process, it is not difficult.
Here's how:
1. Soak your pork chitlins (chitterlings) in cold water for 15 minutes.
2. Using your hands, one by one gently roll the chitterlings open in your hands. Use a knife and your fingers to remove any remaining fat or foreign matter from inside the chitterlings.
3. Place the chitterlings in a large pot of plain water and bring to a rolling boil. Then remove from heat immediately.
4. Pour the chitterlings into a strainer and run cold water over them.
5. Repeat the cleaning process in step two again.



Chitterlings, more commonly known it the South as "Chitlins", are boiled or fried pig intestines. We will use the terms "chitlins" and "chitterlings" interchangeably on this page. While they be unappetizing before being cooked, chitlins are considered a delicacy by many. Chitlins are usually found in the frozen section of your grocery store. Pay attention to the washing procedure below because they must be absolutely clean before cooking. We provide recipes for both boiled and fried chitlins below
Cleaning Procedure
Regardless of frying or boiling, you should clean the chitterlings as follows:
1. Soak your pork chitlins in cold water for 15 minutes.
2. Using your hands, one by one gently roll the chitterlings open in your hands. Use a knife and your fingers to remove any remaining fat or foreign matter from inside the chitterlings.
3. Place the chitterlings in a large pot of plain water, add 1 tablespoon of baking soda and bring to a rolling boil. Then remove from heat immediately.
4. Pour the chitterlings into a strainer and run cold water over them.
5. Repeat the cleaning process in step two again.

Fried Chitlins
Ingredients
* 2 pounds chitterlings
* 1 onion, chopped
* 2 bay leaves
* 2 teaspoons salt
* 1/2 teaspoon black pepper
* 2 cloves garlic, minced
* 1 egg, lightly beaten
* 1 tablespoon water
* fine cracker crumbs, as needed
* oil for deep frying, as needed

Directions
1. Clean chitterlings per above instructions.
2. Place chitterlings in a large pot and cover with water.
3. Add chopped onions, bay leaves, salt, pepper and garlic.
4. Bring to a boil and simmer for 2 hours or until chitterlings are tender.
5. In a small bowl, beat egg with 1 tablespoon water until light and frothy.
6. Cut boiled chitterlings into bite-sized pieces and dip each piece into egg mixture then roll in cracker crumbs.
7. Fry in about 2 inches of oil on medium heat until golden brown.
Makes 6 servings.

Boiled Chitlins
Ingredients
* 10 lbs. chitterlings
* 3 lbs. hog maws (pig stomach)
* 1 1/2 tsp. peppercorns
* 1 1/2 tsp. salt
* 1 med. whole onion
* 1 large green pepper

Directions
1. Clean chitterlings and hog maws per the procedure above.
2. Cut up chitterlings and maws into large bite size pieces, cover with water in a large pot.
3. Add peppercorns, salt, onion and green pepper.
4. Bring to a boil, then simmer for 4 to 6 hours until chitterlings and maws are tender.