Chittlerlings or Chittlins' A Southern Delicacy

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This is one dish you won't hear this girl saying, "Man, That Stuff is Good!" Andy is another story. About twice a year he has to cook a big pot for himself and assorted friends. Before I start...let me just say I don't mean to offend anyone by placing this dish under the Redneck Food category. I personally know several fine Southern women who love to eat chittlins'. My husband did not marry one of them. He chose me probably because he knows this is one dish that he can eat to his heart's content and knows I'll leave them alone and that means more for him. For at least a month, all I've heard about is how he has "gotta fix a pot of chittlins'." What better way to spend New Year's Eve than fixing up a pot of chitterlings? I was busy in the kitchen whipping up homemade chicken noodle soup for the women.

By the way, we received an invitation to Chitterling Night at the Hickory House Restaurant on January 4. A school-mate of mine's son is heading up the cooking and they say he does a fine job of preparing them. So, if you're in Pulaski, be sure to stop in between 5PM to 9PM.

For the uninformed, chitterlings are pig intestines, plain and simple. When Andy moved to my place in town, we converted my old office/former teenager hangout into an adult playhouse/kitchen/entertaining area. I had chittlin' cooking in mind when we did it. Before the kitchen was done, he'd cook them outside on a burner for hours. There is no way these will be cooked in the house. Enough said. Here's how Andy fixes them.

Thaw the chitterlings in the refrigerator. One time I worked at a grocery store and folks would call up there first thing in the morning and beg us to lay out a bucket of chitterlings to start the thaw process and they'd want to come by later in the day. I personally never agreed to it. Once they are thawed, rinse and clean them even if the package says they have been "triple" cleaned. Common sense people! Think of where these things were.
 For 5 lbs: In a large pot add one whole onion and two whole potatoes to the chittlins'.
 Add 1-2 tbsp. salt and papper once the chittlins' have been covered with water.
Bring to a full boil. Turn to simmer and let cook for 7 hours covered. Stir frequently.

Serve with hot sauce, hoe cakes and cole slaw.

Fix up a mess of chicken fingers or a pot of homemade chicken noodle soup for everyone else. :-)

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