Description
Flavorful, tender, succulent chitterlings with a delicious light gravy to die for.
Ingredients
- 10 lbs Chitterlings
- 2 qts Water
- 1–1/2 qt Chicken Broth
- 1 Cup Onions, chopped
- 1/2 Cup Green Bell Peppers, chopped
- 1/3 Cup Red Bell Peppers, chopped
- 1/3 Cup Celery, chopped (optional)
- 2 Tbs Minced Garlic
- 1 Tbs Butter
- 1 Tbs Olive Oil
- 1/2 Cup Apple Cider Vinegar
- 1/2 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
- Coarsley chop up all the vegetables.
- Place a large pot over medium-high heat.
- Add in the butter and oil.
- Add in the chopped vegetables and minced garlic and saute until softened.
- Reduce the heat to medium, then add the chitterlings.
- Add in the water, broth, and apple cider vinegar.
- Sprinkle in the seasonings, then stir well.
- Cover with a lid, leaving a crack on the side, and simmer for 3-1/2 hours.
- 30 minutes before the chitterlings are done, create the slurry, combining the flour with 1/4 cup of water.
- Â Pour the slurry into the chitterlings and stir well.
- Once done, add in the hot sauce and stir well.
