Southern Thanksgiving Chitterlings (Chitlins) Recipe
Ingredients
- 10 lbs cleaned chitterlings
- 1 onion sliced
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 2 tsp sea salt more to taste
- 1 –2 tsp black pepper or red pepper flakes
- Pepper parts fresh or jarred
- ¼ cup pepper sauce
- ¼ cup Louisiana hot sauce
- Optional: 1–2 smoked turkey wings or necks
Instructions
- Rinse the cleaned chitterlings thoroughly in cold water, inspecting each piece.
- Bring a large pot of water to a simmer and add onion, garlic powder, onion powder, sea salt, pepper parts, and pepper sauce.
- Add the chitterlings to the pot and boil for 20 minutes.
- Reduce heat to a steady simmer.
- Add Louisiana hot sauce and optional smoked turkey pieces.
- Simmer 3–5 hours, stirring occasionally, until tender.
- Taste and adjust seasoning with additional salt, pepper sauce, or hot sauce.
- Serve hot alongside your Thanksgiving meal.
Notes
For milder chitlins, reduce pepper sauce by half.
For maximum flavor, add smoked turkey.
Always rinse chitlins well, even if pre-cleaned.