Description
Flavorful, tender, succulent chitterlings with a delicious light gravy to die for.
Ingredients
- 10 lbs Chitterlings
- 2 Qts Water
- 1 Qt Chicken Broth
- 1/2 Cup Onions, chopped
- 1/4 Cup Green Bell Peppers, chopped
- 1/4 Cup Red Bell Peppers, chopped
- 1/4 Cup Celery, chopped (optional)
- 2 Tbs Minced Garlic
- 1 Tbs Olive Oil
- 1/3 Cup Apple Cider Vinegar
- 1/4 Cup Hot Sauce
- 2 Tbs Seasoning Salt
- 2 Tsps Onion Powder
- 1 Tsp Garlic Powder
- 1 Tsp Paprika
- 1 Tsp Italian Seasoning
- 1/2 Tsp Crushed Red Peppers
- 1/4 Tsp Black Pepper
Slurry - 1/4 Cup Water
- 2 Tbs Flour
Instructions
- Place a large pot over medium-high heat.
- Add in the oil.
- Add the chopped vegetables and minced garlic, and sauté until softened, about 4 minutes.
- Reduce the heat to medium, then add the chitterlings.
- Add in the water, broth, and apple cider vinegar.
- Sprinkle in the seasonings (except the crushed red peppers), then stir well.Â
- Cover with a lid, leaving a small crack on the side, and simmer for 4 hours.
- 30 minutes before the chitterlings are done, create the slurry, combining the flour with 1/4 cup of water.
- Pour the slurry into the pot of chitterlings and stir well.
- Once done, add in the hot sauce and crushed red peppers, then stir well.
