Like other regional foods, Southern favorites chitterlings, or pig intestines, are an acquired taste. Wilson Farms Meat Co. offers while chitterlings in 10-pound pails or pre-cleaned chitterlings in 5-pound packages. Because the intestines carry bacteria from the pig, chitterlings can carry bacteria to your table. They can cause the food-borne diseases, such as salmonella or yersinia. Regardless of the packaging, chitterlings must be thoroughly cleaned before they're cooked.
Instructions
1. Place the chitterlings in the pot and cover with water. Bring the water to a boil and boil for five minutes.
2. Dispose of the packaging. Wash anything the package has touched with the bleach cleanser. Wash the kitchen sink with the cleaner and rinse thoroughly.
3. Remove the chitterlings from the stove and pour off the hot water. Fill the pot with cool water. Cool the chitterlings until you can handle them comfortably.
4. Inspect each chitterling. Remove any fat or debris. Scrub both sides of the chitterlings and rinse under water. Place the clean chitterlings in the cleaned sink. Repeat until all the chitterlings are cleaned.
5. Fill the sink with water and agitate the cleaned chitterlings. Drain the water. Repeat until the water remains clear, without any greasy film.
Tags: carry bacteria, chitterlings cleaned, Repeat until, sink with, with water