19 Delicious Chittlin Recipes for Soulful Cooking

Picking up where our grandmothers left off, soulful cooking has made its way back into modern kitchens, and we’re celebrating with 19 mouth-watering Chittlin recipes that’ll transport your taste buds straight to the heart of the South! From classic stews to innovative twists, these delicious dishes will make you wonder how you ever lived without them. Click on for a culinary journey like no other!

Southern Fried Chittlins

Yesterday I was at my friend’s family reunion in the South, and let me tell you, their Southern Fried Chittlins stole the show! The combination of crispy fried chitlins, tangy dipping sauce, and warm hospitality had everyone begging for more. So today, I’m sharing this mouthwatering recipe with you!

Ingredients

• 1 lb cleaned and cut pig’s feet or chitlins (you can find these at most butcher shops)
• 1 cup buttermilk
• 2 tbsp hot sauce (like Frank’s RedHot or similar)
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp paprika
• 1/4 cup cornstarch
• Vegetable oil for frying (at least 2-3 inches deep in a pot)
• Dipping sauce ingredients:
• 1 cup mayonnaise
• 1/4 cup ketchup
• 2 tbsp apple cider vinegar
• Salt and pepper to taste

Instructions

1. Cover the chitlins in buttermilk, making sure they’re completely submerged. Let it sit for at least 2 hours or overnight in the fridge.
2. Preheat your oil to 375F (190C). If you don’t have a thermometer, test by dropping a small piece of bread into the oil if it sizzles and turns golden within 30 seconds, the oil is ready. Drain the buttermilk from the chitlins and pat them dry with paper towels to remove excess moisture.
3. Combine cornstarch, hot sauce, garlic powder, onion powder, paprika, salt, and pepper in a shallow dish. Dredge the chitlins in this mixture, shaking off any excess. Place the coated chitlins on a plate or tray for frying.
4. When the oil is at the right temperature, add about half of the coated chitlins (do not overcrowd). Fry for 3-4 minutes per batch or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels. Repeat with the remaining chitlins.
5. For the dipping sauce, mix mayonnaise, ketchup, apple cider vinegar, salt, and pepper in a bowl. Taste and adjust as needed you might want more heat or tang!

When you take that first bite of crispy fried chittlin, the flavors explode with every crunchy, savory morsel. You can serve these at your next family gathering or potluck trust me, they’ll be gone in no time!

Smoked Chittlins with BBQ Sauce

Rumor has it that the key to a great summer cookout is serving up some good ol’ Southern comfort food. You know what I’m talking about – smoky, tangy, and downright delicious eats that’ll keep your guests comin’ back for more. Today, we’re diving headfirst into the world of smoked meats with a recipe that’s sure to become a new favorite: Smoked Chittlins with BBQ Sauce.

Ingredients

• 2 pounds chitlins (pig intestines), cleaned and cut into 1-inch pieces
• 1/4 cup smoked paprika
• 2 tbsp brown sugar
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup BBQ sauce (your favorite brand or homemade)
• Wood chips or chunks for smoking (such as hickory or apple)

Instructions

1. Sprinkle the smoked paprika, brown sugar, garlic powder, onion powder, salt, and black pepper evenly over the chitlins in a large bowl. Toss to coat.
2. Preheat your smoker to 225F (110C). If you don’t have a smoker, you can use a charcoal or gas grill with wood chips or chunks for added smokiness. Set up your smoker for indirect heat, and add the wood chips or chunks according to the manufacturer’s instructions.
3. Place the chitlins in the smoker, closing the lid to trap the smoke. Smoke for 2 hours, or until the chitlins reach an internal temperature of 160F (71C). You can check the temperature with a meat thermometer – just be sure not to touch any bones or fat with the probe.
4. After 2 hours, remove the chitlins from the smoker and brush them with BBQ sauce. Return them to the smoker for another 30 minutes, or until the sauce is caramelized and sticky.
5. Remove the chitlins from the heat, and let them rest for 10-15 minutes before serving. This will help the meat absorb all those delicious juices.

When you take a bite of these smoked chittlins with BBQ sauce, you’ll know why they’re a summer cookout staple. The tender, smoky meat just melts in your mouth, and that sweet and tangy BBQ sauce adds the perfect finishing touch. Try serving them alongside some crispy coleslaw or grilled corn on the cob for a match made in heaven.

Chittlins and Collard Greens Stew

Looking for a hearty stew that’ll warm your soul? Look no further! I’m sharing my grandmother’s secret recipe for Chittlins and Collard Greens Stew, a classic Southern dish that’s perfect for a cozy night in. It’s easy to make and packed with flavor, so grab your apron and let’s get started!

Ingredients

• 1 pound chittlins (pig intestines), cleaned and cut into 2-inch pieces
• 2 pounds collard greens, chopped
• 2 tablespoons bacon drippings or vegetable oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika (optional)
• Salt and pepper to taste
• 4 cups beef broth, warmed
• 2 tablespoons tomato paste
• 2 tablespoons brown sugar

Instructions

1. In a large pot or Dutch oven, heat the bacon drippings or oil over medium-high heat. Add the chittlins and cook until browned on all sides, about 5-7 minutes. Remove from heat and set aside.
2. Add more oil to the pot if necessary, then saut the onion and garlic until softened, about 3-4 minutes.
3. Add the chopped collard greens to the pot and cook until wilted, stirring occasionally. This should take around 5-7 minutes.
4. Add the cumin, smoked paprika (if using), salt, and pepper to the pot and stir well. Cook for an additional minute.
5. Stir in the beef broth, tomato paste, and brown sugar until combined. Bring the mixture to a simmer.
6. Cook the stew over medium-low heat, covered, for about 1 hour and 15 minutes or until the chittlins are tender and falling apart.
7. About 10-15 minutes before serving, stir in the browned chittlins and cook until heated through. Taste and adjust seasoning as needed.

This stew is all about comfort food at its finest! The combination of rich flavors from the bacon drippings, smoked paprika (if using), and tomato paste makes it incredibly satisfying. Serve over rice or with some crusty cornbread for a cozy night in that’ll leave everyone begging for more.

Spicy Cajun Chittlins

Oh, y’all, get ready for a taste sensation that’ll transport you straight to the bayou! Spicy Cajun Chittlins are a classic Southern dish that’s sure to become a staple in your kitchen. This recipe is a game-changer trust me, you won’t be disappointed!

Ingredients

• 1 lb pork chitterlings (cleaned and cut into 2-inch pieces)
• 1/4 cup Cajun seasoning blend (store-bought or homemade)
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp cayenne pepper (or more to taste)
• 1/4 cup brown sugar
• 2 tbsp hot sauce (such as Frank’s RedHot)
• 1 large onion, sliced
• 3 cloves garlic, minced
• 1 red bell pepper, sliced
• 1 cup chicken broth
• 2 tbsp olive oil

Instructions

1. In a large bowl, combine pork chitterlings, Cajun seasoning blend, smoked paprika, garlic powder, onion powder, cayenne pepper, and brown sugar. Toss until the chitterlings are evenly coated.
2. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the sliced onions and cook for 3-4 minutes on each side, or until they’re dark golden brown and caramelized.
3. Add the minced garlic to the skillet with the onions and cook for an additional minute, stirring constantly to prevent burning.
4. Remove the skillet from heat and add in the sliced red bell pepper. Set aside to cool slightly.
5. In a separate large pot or Dutch oven, combine the chitterlings mixture, chicken broth, hot sauce, and remaining 1 tablespoon of olive oil. Bring the mixture to a boil over high heat, then reduce the heat to low and simmer for 2-3 hours, or until the meat is tender and falls apart easily.
6. Stir in the skillet contents (onions, garlic, and red bell pepper) into the pot with the chitterlings. Simmer for an additional 30 minutes to allow the flavors to meld together.

This Spicy Cajun Chittlins recipe is a masterclass in Southern comfort food spicy, smoky, and downright addictive! The combination of tender chitterlings, caramelized onions, and a kick of heat will leave you wanting more. Try serving it over rice or with crusty bread for a truly authentic experience.

Chittlins with Cornbread

August is here, and you know what that means – it’s time to get back to some good ol’ comfort food! As the summer heat starts to fade, I’m craving hearty, soulful dishes that warm my belly and my heart. One of my favorite Southern classics is a staple at any family gathering: Chittlins with Cornbread.

Ingredients

• 1 lb cleaned and prepared chittlins (pig intestines)
• 2 medium onions, chopped
• 4 cloves garlic, minced
• 1 cup all-purpose flour
• 1 tsp paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp brown sugar
• 1 cup buttermilk
• 4 tbsp lard or vegetable shortening, melted
• 3 cups cornbread mix
• 1/2 cup grated cheddar cheese (optional)

Instructions

1. Preheat your oven to 400F (200C). While that’s warming up, let’s get started on the cornbread. In a large bowl, whisk together the flour, paprika, salt, and pepper.
2. In a separate bowl, whisk together the buttermilk, melted lard or shortening, and brown sugar. Add this mixture to the dry ingredients and stir until just combined – don’t overmix!
3. Now it’s time for the fun part: adding the cornbread mix! Stir until the batter is smooth, then pour in the cheese (if using). Don’t worry if it looks a little lumpy – that’s what makes it delicious.
4. Transfer the batter to a greased 9×13-inch baking dish and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Set aside to cool slightly.
5. While the cornbread is baking, let’s prep our chittlins! Rinse them under cold water, then pat dry with paper towels.
6. In a large skillet, heat 2 tbsp of oil over medium-high heat. Add the chopped onions and cook until translucent, about 5 minutes. Then add the garlic and cook for an additional minute.
7. Add the chittlins to the skillet, along with the flour mixture from earlier. Stir until the chittlins are coated in the spice mix, then pour in enough water to cover them completely. Bring the mixture to a boil, then reduce heat to low and simmer for 20-25 minutes, or until the chittlins are tender.
8. Now it’s time to bring everything together! Slice the cornbread into squares and serve alongside the chittlins. I like to drizzle mine with a little bit of hot sauce – but feel free to get creative!

The combination of crispy cornbread and tender, smoky chittlins is absolute heaven. The cornbread’s slightly sweet flavor pairs perfectly with the rich, savory taste of the chittlins. And don’t even get me started on the textures – crunchy, crumbly cornbread gives way to soft, chewy chittlins… mmm!

Slow Cooker Chittlins with Onions and Garlic

Ditch the takeout menu and get ready for a Southern classic that’ll transport you straight to the heart of America – tender, flavorful slow cooker chittlins with onions and garlic!

Ingredients

• 1 lb dried chitlins (hog intestines), cleaned and trimmed
• 2 medium yellow onions, sliced
• 4 cloves of garlic, minced
• 1 cup beef broth
• 1 tsp smoked paprika
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil

Instructions

1. Rinse the chitlins under cold water, then pat them dry with paper towels to remove excess moisture.
2. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the sliced onions and cook for 5-7 minutes on each side or until caramelized, stirring occasionally. Transfer the cooked onions to the slow cooker.
3. Add the minced garlic to the same skillet and saut for 1 minute until fragrant, being careful not to burn it. Then, transfer the garlic to the slow cooker as well.
4. Season the chitlins with smoked paprika, thyme, salt, and pepper in a bowl. Toss them gently to coat evenly.
5. In the same skillet, add the remaining 1 tablespoon of olive oil over medium heat. Brown half of the seasoned chitlins on all sides for about 5 minutes; remove from heat and transfer to the slow cooker. Repeat with the remaining chitlins.
6. Add the beef broth to the slow cooker, making sure the chitlins are covered. Cook on low for 8-10 hours or high for 4-6 hours.
7. About an hour before serving, stir in the cooked onions and garlic to combine with the chitlins and sauce.

Once you take that first bite, the rich flavors of slow-cooked goodness will transport you straight back to your grandma’s kitchen. The tender chitlins melt in your mouth, while the caramelized onions add a depth of flavor that’ll leave you craving more. Try serving it with some crusty cornbread or over creamy mashed potatoes for a truly comforting meal.

Chittlins and Black-Eyed Peas

Wondering what to make for your next big family gathering or potluck? I’ve got just the thing – a classic Southern dish that’s sure to please both old and young: Chittlins and Black-Eyed Peas. It’s a hearty, comforting stew made with tender chittlins (that’s pig intestines for you non-Southerners), creamy black-eyed peas, and a blend of aromatic spices.

Ingredients

• 1 pound dried chittlins, cleaned and cut into bite-sized pieces
• 2 cups dried black-eyed peas, soaked overnight and drained
• 4 tablespoons vegetable oil
• 1 medium onion, chopped (about 2 cups)
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 cups chicken broth, warmed
• 2 tablespoons apple cider vinegar

Instructions

1. Cook the chittlins: In a large pot or Dutch oven, heat 2 tablespoons of oil over medium-high. Add the chittlins and cook until browned on all sides, about 5-7 minutes. Remove from heat and set aside.
2. Saute the onion and garlic: Reduce heat to medium and add the remaining 2 tablespoons of oil. Cook the chopped onion until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute, stirring constantly.
3. Add spices and cumin: Stir in the cumin, smoked paprika, cayenne pepper, salt, and black pepper. Cook for 1-2 minutes, allowing the spices to bloom.
4. Combine chittlins, peas, broth, and vinegar: Add the cooked chittlins back into the pot along with the soaked and drained black-eyed peas, warmed chicken broth, and apple cider vinegar. Bring the mixture to a boil, then reduce heat to low and simmer for 20-25 minutes or until the peas are tender.

One cooking tip: don’t skip soaking those chittlins overnight! It makes all the difference in their texture. Another pro tip: use a large pot or Dutch oven so the dish has plenty of room to cook evenly. And lastly, be patient – this stew is best when it’s allowed to simmer for at least 20 minutes to allow all the flavors to meld together.

When you take that first bite, the tender chittlins and creamy black-eyed peas will melt in your mouth, accompanied by a depth of smoky spices. You can serve this over rice or with some crusty cornbread for a truly authentic Southern experience.

Chittlins with Hot Pepper Vinegar

August is officially here, and you know what that means – it’s time to break out the slow cooker and get ready for some good ol’ fashioned comfort food! I’m talking about a dish that’ll transport you straight back to your grandma’s kitchen (if she was from the South, of course!).

Ingredients

• 1 lb chittlins (also known as hog intestines or pig feet), cleaned and cut into bite-sized pieces
• 2 tbsp smoked paprika
• 1 tsp ground black pepper
• 1/4 cup hot pepper vinegar (see note)
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 1 large onion, chopped
• Salt to taste

Instructions

1. Season the chittlins with smoked paprika, black pepper, and salt. You can do this in a bowl or right on the slow cooker insert – whatever’s easiest for you!
2. In your slow cooker, heat up the olive oil over medium heat (about 300F). Add the minced garlic and saut for 2-3 minutes until fragrant.
3. Next, add the chopped onion to the slow cooker and cook for another 5-7 minutes, or until softened. Be patient here – you want those onions to caramelize!
4. Add the chittlins to the slow cooker, making sure they’re coated in that delicious onion-garlic goodness. Cook on low for 8-10 hours or high for 4-6 hours.
5. About an hour before serving, stir in the hot pepper vinegar. I like to use a mix of apple cider and hot sauce – it gives my chittlins just the right amount of kick!

When you’re ready to serve, spoon those tender chittlins onto a plate or into a bun (because let’s be real, that’s how we eat ’em). The texture is fall-apart tender, and the flavors are a perfect balance of spicy and sweet. My favorite way to enjoy ’em? On a crispy bun with some coleslaw and pickles – it’s like a party in your mouth!

Chittlins and Rice

Let’s get real for a second you know those nights when you’re craving something hearty, comforting, and straight-up delicious? Yeah, today we’re tackling that with a classic Southern favorite: Chittlins and Rice. It’s time to bring this humble dish into your kitchen and give it the love it deserves.

Ingredients

• 1 lb pork chitlins (cleaned and cut into bite-sized pieces)
• 2 cups long-grain rice
• 4 tbsp vegetable oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 tsp dried thyme
• 1 tsp paprika
• Salt and pepper to taste
• 4 cups chicken broth (at 190F)
• 2 tbsp butter

Instructions

1. Cook the rice according to package instructions using 4 cups of chicken broth at 190F. You want it tender but still firm, so check on it around 18-20 minutes in.
2. While the rice is cooking, heat up 2 tbsp of vegetable oil in a large skillet over medium-high (around 375F). Add your diced onion and saut for about 5 minutes or until translucent. Tip: Use a cast-iron pan if you have one it’ll help distribute heat evenly.
3. Once the onions are done, add in those minced garlic cloves and cook for another minute, stirring constantly to prevent burning. You know the smell is right when it’s like a savory hug in your kitchen.
4. Add in your pork chitlins, thyme, paprika, salt, and pepper. Stir everything together so that the chitlins are evenly coated with those tasty spices. Pro Tip: Don’t overcook your chitlins you want them to retain some bite.
5. Reduce heat to medium (around 325F) and continue cooking for another 15-20 minutes, stirring occasionally, until the chitlins are tender but still a bit crispy on the outside. Bonus Tip: If you’re short on time, use a pressure cooker it’ll cut down cooking time significantly.
6. Once your rice is done and your chitlins are cooked, stir in that melted butter to give everything a rich, creamy finish.

When you sit down to enjoy this comforting dish, the first thing you’ll notice is how tender those chitlins are. The rice is perfectly cooked, with just the right amount of creaminess from the butter. It’s a match made in heaven and trust us when we say you’ll be coming back for more! So go ahead, grab your favorite side dishes (we love collard greens or fried okra), and get ready to devour this Southern staple like nobody’s business.

Chittlins with Mustard Greens

Folks, get ready for a Southern classic that’ll transport you straight to the heart of Dixie! Chittlins with Mustard Greens is a staple dish in many African American households, and I’m excited to share my take on it with y’all.

Ingredients

• 1 lb chittlins (pork intestines), cleaned and cut into 2-inch pieces
• 2 tbsp vegetable oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 cup chopped fresh mustard greens
• 1 tsp ground cumin
• 1 tsp paprika
• Salt and pepper, to taste
• 2 tbsp hot sauce (optional)

Instructions

1. Heat the oil in a large Dutch oven over medium-high heat. Add the chittlins and cook until browned on all sides, about 5 minutes. Remove the chittlins from the pot and set aside.
2. In the same pot, add the chopped onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for an additional minute.
3. Add the mustard greens to the pot, along with the cumin, paprika, salt, and pepper. Stir to combine, then add back in the browned chittlins. Pour in enough water to cover the ingredients and bring to a boil.
4. Reduce heat to low and simmer for 30 minutes or until the chittlins are tender. If using hot sauce, stir it in during the last 10 minutes of cooking.

Cooking Tips: When working with chittlins, make sure to rinse them thoroughly after cleaning. This will help remove any impurities and prevent a strong odor. Also, don’t overcrowd the pot when cooking the chittlins – this can cause them to steam instead of brown.

The result is tender, flavorful chittlins smothered in spicy mustard greens. Serve it over rice or with crusty bread for an authentic Southern experience!

Chittlins and Sweet Potato Mash

Let’s get real, folks – comfort food is the answer to all our problems. There’s just something about a warm, hearty bowl of goodness that hits the spot every time. And today, we’re diving into one of my favorite Southern classics: Chittlins and Sweet Potato Mash.

Ingredients

• 1 pound chittlins (you can find these at most butcher shops or online)
• 2 large sweet potatoes, peeled and chopped
• 1/4 cup unsalted butter
• 1/2 cup heavy cream
• 1 tsp ground black pepper
• Salt to taste
• Fresh parsley, chopped (optional)

Instructions

1. Preheat your oven to 375F (190C). Rinse the chittlins and pat them dry with paper towels. Season with salt and pepper.
2. In a large Dutch oven or pot, combine the chittlins and enough water to cover them. Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 1 hour, or until they’re tender when pierced with a fork.
3. While the chittlins are cooking, prepare the sweet potatoes. Boil them in a large pot of salted water until they’re tender when pierced with a fork, about 15-20 minutes.
4. Drain the sweet potatoes and return them to the pot. Add butter, heavy cream, salt, and pepper, and mash until smooth.
5. Once the chittlins are done cooking, remove them from the water and let them cool slightly. Cut them into bite-sized pieces.
6. Add the cooked chittlins to the sweet potato mash and stir until well combined.

Tips: When working with chittlins, make sure to rinse them thoroughly before cooking to remove any excess blood or impurities. Also, if you’re new to cooking chittlins, don’t be afraid to ask your butcher for guidance – they’ll be able to walk you through the process. And finally, for an extra burst of flavor, sprinkle some chopped fresh parsley on top of the mash before serving.

When you take that first bite, you’ll know why this dish is a Southern staple: the tender chittlins are perfectly balanced by the creamy sweet potato mash. It’s comfort food at its finest – and with the help of these tips, you’ll be whipping up a batch in no time! So go ahead, grab a spoon, and get ready to slurp up some good ol’ fashioned goodness.

Chittlins with Apple Cider Vinegar

You know those days when you’re craving something rich and comforting? Yeah, today’s the perfect excuse to dive into a dish that’ll transport you straight to your grandma’s kitchen – minus the hard work, of course!

Ingredients

• 1 pound chittlins (cow intestines), cleaned and cut into 1-inch pieces
• 2 tablespoons vegetable oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1/4 cup apple cider vinegar
• 1 tablespoon brown sugar
• Salt and black pepper to taste
• 2 tablespoons water
• 1 bay leaf (optional)

Instructions

1. Rinse the chittlins under cold running water, then pat them dry with paper towels. Set aside.
2. In a large Dutch oven or heavy pot, heat the oil over medium-high heat. Once hot, add the chopped onion and saut for about 5 minutes, stirring occasionally, until it’s translucent and starting to caramelize.
3. Add the minced garlic to the pot and cook for an additional minute, stirring constantly to prevent burning.
4. Add the chittlins to the pot and stir them into the onion mixture. Cook for about 5-7 minutes, or until they start to brown on all sides.
5. Add the smoked paprika, apple cider vinegar, brown sugar, salt, black pepper, bay leaf (if using), and water to the pot. Stir everything together to combine, then bring the mixture to a simmer.
6. Reduce heat to low and let it cook for about 1 hour, or until the chittlins are tender and fall-apart easy. You might need to occasionally skim off any excess fat that rises to the surface.
7. When the dish is done, remove the bay leaf (if used) and taste it. Adjust seasoning as needed – you can add more vinegar or sugar if you prefer a stronger flavor.

When you take your first bite of these Chittlins with Apple Cider Vinegar, the rich, slightly sweet flavors will envelop you in comfort. The tangy kick from the vinegar adds an interesting twist that complements the earthy chittlins perfectly. Plus, it’s surprisingly easy to make! Consider serving this at your next family gathering or casual dinner party – trust me, everyone’ll be asking for seconds.

Chittlins and Okra Gumbo

Vacation mode is in full swing, and you know what that means time to fire up the stovetop and get cookin’! I’m sharing one of my favorite comfort foods from the heart of Louisiana: a hearty Chittlins and Okra Gumbo. This soul-warming stew is a staple at many family gatherings and potlucks, and I’m excited to pass it along to you!

Ingredients

• 1 lb chittlins (cleaned and cut into 1-inch pieces)
• 2 large onions, chopped (about 2 cups)
• 3 stalks celery, sliced (about 1 cup)
• 3 cloves garlic, minced
• 1 cup diced okra
• 1 lb boneless pork shoulder, cut into 1-inch pieces
• 2 tsp dried thyme
• 1 tsp paprika
• 1/2 tsp cayenne pepper (optional)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp fil powder (optional)
• 2 cups chicken broth, warmed
• 2 tbsp vegetable oil
• 2 bay leaves

Instructions

1. Heat the oil in a large cast-iron pot or Dutch oven over medium-high heat. Add the chopped onions and saut until they’re translucent, about 5 minutes.
2. Add the sliced celery and minced garlic; cook for another 2-3 minutes, stirring occasionally. This is where the magic happens you want to get that nice balance of sweet and savory going on!
3. Stir in the paprika, thyme, cayenne pepper (if using), salt, and black pepper. Let it cook for a minute or two, allowing those spices to meld together.
4. Add the chittlins, pork shoulder, diced okra, and bay leaves. Stir well to combine, then pour in the warmed chicken broth. Bring everything to a simmer.
5. Reduce the heat to low and let it cook for about an hour and a half, or until the meat is tender and falls apart easily. You’ll know it’s done when you can easily shred it with a fork that’s your cue to get excited!
6. After removing the bay leaves, stir in the fil powder (if using) to give it an extra boost of flavor. If not using, no worries this gumbo is still gonna be delish!

And there you have it! A big ol’ pot of love that’s perfect for a family dinner or a party with friends. The okra adds a nice heft to the stew, while the chittlins bring in that authentic Louisiana flavor. Serve it over rice, and don’t be afraid to get creative add some crusty bread on the side, or maybe even a side salad for balance.

Chittlins with Smoked Turkey

You know what’s a Southern classic? Chittlins with Smoked Turkey – it’s like a big ol’ hug in a bowl! I mean, who doesn’t love the combination of crispy chitlins and tender smoked turkey, all wrapped up in a flavorful broth. Let me show you how to make this delicious dish that’ll become your new favorite comfort food!

Ingredients

• 1 lb dried chittlins (you can find these at most Southern markets or online)
• 2 tbsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 cup water
• 4 cups chicken broth
• 2 tbsp vegetable oil
• 2 lbs smoked turkey breast, sliced
• 2 tbsp butter
• Celery sticks and crusty bread for serving (optional)

Instructions

1. Rinse the dried chittlins under cold water, then soak them in a large bowl of water for at least 8 hours or overnight. Drain and set aside.
2. In a small bowl, mix together salt, black pepper, garlic powder, and onion powder. Rub this seasoning blend all over the soaked chittlins, making sure they’re evenly coated.
3. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the seasoned chittlins and cook until browned on all sides, about 5-7 minutes per side. Remove the chittlins from the pot and set them aside on a plate.
4. In the same pot, add the chicken broth, water, and browned chittlins. Bring this mixture to a boil, then reduce the heat to low and simmer for 30-40 minutes or until the chittlins are tender.
5. Add the sliced smoked turkey breast to the pot and cook for an additional 10-15 minutes or until heated through. Stir in the butter until melted and well combined.
6. Using a slotted spoon, serve the Chittlins with Smoked Turkey hot, garnished with celery sticks and crusty bread if desired. I like to serve it over rice or with some crusty cornbread for dipping!

This dish is all about texture – you’ll get a nice balance of crispy chitlins, tender turkey, and soft veggies. The smoked turkey really brings out the flavors in the broth, making this a hearty, satisfying meal perfect for a chilly evening or family gathering.

Chittlins and Hush Puppies

Picnic time is just around the corner, and I’m excited to share with you one of my favorite Southern comfort foods that’s perfect for a summer gathering: crispy fried Chittlins (that’s pig intestines for you non-Southerners) paired with fluffy Hush Puppies.

Ingredients

• 1 lb fresh or frozen Chittlins, cleaned and sliced into 1-inch pieces
• 1 cup all-purpose flour
• 2 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup buttermilk
• Vegetable oil for frying
• Hush Puppy ingredients:
• 1 cup all-purpose flour
• 2 tbsp cornmeal
• 1 tsp baking powder
• 1/4 tsp salt
• 1 large egg
• 1 cup buttermilk

Instructions

1. In a large bowl, combine flour, paprika, garlic powder, onion powder, salt, and pepper for the Chittlins. Stir to combine.
2. Pour buttermilk into a separate large bowl.
3. Dredge the sliced Chittlins in the flour mixture, shaking off excess, then dip into the buttermilk, making sure they’re fully coated.
4. Roll the Chittlins in the flour mixture again to coat evenly. You can be a bit aggressive with this step you want that coating to stick!
5. In a large skillet or Dutch oven, heat about 1/2-inch of vegetable oil over medium-high heat (around 375F). When hot, add some of the coated Chittlins and fry for 5-7 minutes on each side or until golden brown. Drain on paper towels.
6. Repeat with the remaining Chittlins. Don’t overcrowd the skillet fry in batches if needed.
7. For the Hush Puppies, whisk together flour, cornmeal, baking powder, and salt in a large bowl. In a separate bowl, whisk egg and buttermilk until combined.
8. Add wet ingredients to dry ingredients and stir until just combined don’t overmix! The batter should still be slightly lumpy.
9. Using a 1/4 cup measuring cup, scoop the Hush Puppy batter into hot oil (around 375F). Fry for 2-3 minutes on each side or until golden brown. Drain on paper towels.

Now that you’ve got your crispy fried Chittlins and fluffy Hush Puppies, it’s time to assemble the dish! Serve together with a side of your favorite Southern-style coleslaw and baked beans for a picnic-perfect combo. The combination of textures and flavors is pure magic crunchy, spicy, and savory all in one bite.

Chittlins with Green Tomatoes

Normally, I’m not one to get into Southern comfort food, but there’s something about chittlins and green tomatoes that just makes my heart skip a beat. Maybe it’s the nostalgic vibe or maybe it’s the way they come together in perfect harmony whatever it is, trust me when I say you’ll be hooked after trying this dish!

Ingredients

• 2 pounds cleaned and prepared chittlins (pork intestines)
• 1 cup all-purpose flour
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons vegetable oil
• 2 large green tomatoes, sliced into 1/4-inch thick rounds
• 2 cloves garlic, minced
• 2 sprigs fresh parsley, chopped (optional)

Instructions

1. Rinse the chittlins under cold water and pat them dry with paper towels. In a shallow dish, mix together flour, paprika, garlic powder, salt, and pepper.
2. Dredge the chittlins in the flour mixture, shaking off excess. Heat 1 tablespoon of oil in a large skillet over medium-high heat (375F). Add the dredged chittlins and cook for 3-4 minutes on each side or until golden brown. Remove from heat and set aside.
3. In the same skillet, add remaining 1 tablespoon of oil. Saut sliced green tomatoes for 2-3 minutes per side or until they start to soften. Add minced garlic and saut for another minute.
4. Add cooked chittlins back into the skillet with the green tomato mixture and stir gently to combine. Season with salt and pepper to taste.
5. Transfer the chittlins and green tomatoes onto a serving platter or individual plates. Garnish with chopped parsley, if desired.

This dish is all about textures crunchy chittlins giving way to tender green tomatoes in a rich, savory broth. To elevate it further, serve alongside creamy grits or cornbread for a true Southern experience!

Chittlins and Lima Beans

When it comes to comfort food, you can’t go wrong with a good ol’ fashioned dish that’ll warm your belly and your soul. Welcome to my kitchen today where I’m sharing one of my favorite family recipes that’s perfect for a cozy night in: Chittlins and Lima Beans!

Ingredients

• 1 pound chittlins (pig intestines), cleaned and cut into 1-inch pieces
• 2 tablespoons bacon drippings
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 cup lima beans
• 1 teaspoon ground black pepper
• 1 teaspoon salt
• 4 cups water
• 2 tablespoons all-purpose flour

Instructions

1. Start by bringing the water to a boil in a large pot over high heat. While waiting for the water to boil, prepare the chittlins and lima beans.
2. Add the chopped onion and minced garlic to the pot and saut until the onion is translucent. This should take about 5 minutes, so be patient!

Don’t overcrowd the pot with too much food at once you want to give each ingredient its own space to cook evenly.

3. Add the chittlins and lima beans to the pot, stirring occasionally. Let them simmer for about 20 minutes or until the chittlins are tender.

Make sure to stir the mixture every now and then to prevent the chittlins from sticking to the bottom of the pot.

4. Mix the flour with a little bit of water to create a slurry. Add this slurry to the pot, stirring constantly to avoid lumps.
5. Reduce heat to medium-low and let the mixture simmer for another 10-15 minutes or until it thickens slightly.

You want the gravy to be thick enough to coat your tongue but still have a smooth consistency not too thick, not too thin!

6. Season with salt and black pepper to taste. You can also add some chopped fresh herbs like parsley or thyme for extra flavor.

This classic Southern dish is all about the balance of flavors and textures. The slightly bitter taste of the lima beans pairs perfectly with the rich, savory flavor of the chittlins, while the gravy ties everything together. Serve it over a bed of rice or with some crusty bread for dipping either way, you won’t be disappointed!

Chittlins with Red Beans and Rice

Oooh, are you guys ready for a Southern classic that’s gonna make your taste buds do the happy dance? Today we’re makin’ Chittlins with Red Beans and Rice, a hearty dish that’ll warm your belly and your soul.

Ingredients

• 1 pound smoked chitlins (pork intestines), cut into 2-inch pieces
• 4 tablespoons vegetable oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 cup dried red kidney beans, rinsed and drained
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
  

  Instructions

  1. Rinse the chitlins under cold water, then place them in a large pot or Dutch oven. Cover ’em with cold water and bring to a boil over high heat. Reduce the heat to medium-low and simmer for about 1 hour, or until they’re tender.
  2. While the chitlins are cookin’, heat 2 tablespoons of oil in a large skillet over medium-high heat. Add the chopped onion and saut until it’s translucent and startin’ to caramelize, about 8-10 minutes. You’ll know it’s done when it turns golden brown.
  3. Add the minced garlic to the skillet with the onion and cook for another minute, stirrin’ constantly so it don’t burn.
  4. Drain the cooked chitlins and add ’em to the skillet with the onion and garlic. Stir in the cumin, paprika, salt, and pepper.
  5. In a separate pot, combine the dried red kidney beans and enough water to cover ’em by about an inch. Bring to a boil over high heat, then reduce the heat to low and simmer for about 45-50 minutes, or until they’re tender.
  6. After the beans are done, drain ’em and add ’em to the skillet with the chitlins mixture. Stir in the remaining 2 tablespoons of oil.
  7. Reduce heat to low and simmer for another 10-15 minutes, or until everything is heated through and the flavors have melded together like a big ol’ hug.

  This dish is all about textures – you got your crispy little chitlins bits, your tender beans, and your slightly caramelized onions. It’s a flavor explosion that’ll leave you feelin’ like you’re sittin’ on the porch with your family, sippin’ sweet tea.

Chittlins with Spicy Tomato Sauce

Rather than heading to the backyard for a BBQ, why not try something new and deliciously Southern? I’ve got just the recipe for you – Chittlins with Spicy Tomato Sauce is a game-changer!

Ingredients

• 1 pound chitlins (pork intestines), cleaned and rinsed
• 2 tablespoons bacon drippings
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 cup diced fresh tomatoes
• 1/4 cup hot sauce (such as Frank’s RedHot)
• 2 tablespoons brown sugar
• 1 teaspoon smoked paprika
• Salt and pepper, to taste

Instructions

1. Begin by boiling the chitlins in salted water for about 10 minutes, or until tender. Drain and set aside.
2. In a large skillet, heat the bacon drippings over medium-high heat. Add the chopped onion and cook for 5-7 minutes, stirring occasionally, until caramelized.
3. Add the minced garlic to the skillet and cook for an additional minute, stirring constantly to prevent burning.
4. Stir in the diced fresh tomatoes, hot sauce, brown sugar, smoked paprika, salt, and pepper. Bring the mixture to a simmer and let cook for 5-7 minutes, stirring occasionally, until thickened slightly.
5. Add the boiled chitlins to the skillet with the tomato sauce and stir to combine. Cook for an additional 2-3 minutes, allowing the flavors to meld together.

When serving, garnish with chopped fresh parsley or scallions for added color and freshness. The spicy tomato sauce pairs perfectly with the rich flavor of the chitlins, making this dish a true showstopper. Plus, it’s easy to make in large quantities, so feel free to invite the whole crew over!

Conclusion

Gather ’round, soul food lovers! This recipe roundup has given you the gift of 19 delicious chittlin recipes to spice up your home cooking. From classic boiled chittlins to innovative twists, these dishes are sure to become family favorites. Try them out and leave a comment with your thoughts – we’d love to hear what you think! Pin this article for later and get cookin’!

Bella Bacinos