Chitterlings

Ingredients

• 10 lb frozen chitterlings, thawed
• 2 large yellow onions, quartered
• 1 green bell pepper, quartered
• 6 cloves garlic, smashed
• 1/2 cup apple cider vinegar
• 2 bay leaves
• 1 tablespoon kosher salt
• 2 teaspoons black pepper
• 1 teaspoon crushed red pepper flakes
• 1 potato, peeled and halved
• Hot sauce for serving

Before you cook

• Thaw the chitterlings completely in the refrigerator over two days.
• Fill a clean sink with cold water and work through the chitterlings one length at a time.
• Pull off every bit of fat, membrane, and debris from the inside and outside of each piece, turning them inside out to check.
• Rinse the cleaned chitterlings in at least five changes of fresh cold water until the water runs clear.
• Soak the cleaned chitterlings in cold water with 1/4 cup of the vinegar for 30 minutes, then drain.

Steps

1. Cut the cleaned chitterlings into 2-inch pieces with kitchen shears.
2. Put them in a large stockpot and add cold water to cover by 2 inches.
3. Bring the pot to a boil over high heat and skim the gray foam off the top.
4. Drain the chitterlings into a colander and rinse the pot clean.
5. Return the chitterlings to the pot and add fresh water to cover by 1 inch.
6. Add the onions, bell pepper, garlic, remaining 1/4 cup vinegar, bay leaves, salt, black pepper, and red pepper flakes.
7. Drop in the halved potato to absorb the strongest aromas.
8. Bring the pot back to a boil, then lower the heat to a bare simmer.
9. Cook uncovered for 3 hours, checking the water level every 45 minutes and topping it up as needed.
10. Test a piece after 3 hours and continue simmering until it is completely tender with no chew.
11. Remove and discard the potato, bay leaves, and vegetable pieces.
12. Drain off most of the cooking liquid, leaving just enough to keep the chitterlings moist.
13. Taste for salt and serve hot with hot sauce and a bottle of vinegar on the table.