Chitterlings, or chitlins, are pigs intestines that are finger-cleaned of debris and fecal matter before they are cooked and consumed. Cleaning chitterlings completely is the key to enjoying this soul food delicacy.
Instructions
1. Thaw the chitterlings completely (if frozen) overnight in the bucket in which they are packed.
2. Par boil (pre-boil) the chitterlings at least 5-10 minutes in boiling water before you clean them. This will kill any additional bacteria or germs that are in the chitterlings. You can also add half a capful of chlorine to the water as you wash the chitlins. This will also help kill any bacteria. Rinse the chitterlings thoroughly afterwards to eliminate any traces of the chlorine.
3. Separate the membrane from the chitterling. The membrane is the clear, thin piece of fat that is attached to the chitlins. Use your fingers or any tool that will allow you to do a thorough job.
4. Wash the chitterlings using two sinks. Separate the membrane and wash the chitterling under running water on one side, and then place that cleaned chitterling into a sink full of clean water on the other side.
5. Repeat the above step at least three times, or until the water does not feel greasy and is no longer cloudy. Alternate sinks to make clean up easier.
6. Wash all surfaces that have been touched by the chitterlings or its juices. Sanitize all surfaces with chlorine.
7. Dispose of the chitterlings refuse. Put it in a plastic bag, seal the bag and placing it in a trash can. When you're done, wash your hands completely to kill any germs.
Tags: chitterlings completely, Separate membrane, This will
