How Long Do You Cook Chitterlings On The Stove

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So good, didn"t need no damned hot sauce! I did clean them anyway of course, using a steak knife to scrape extra fat membrane and debris off. This brand were 90% clean, tbh. Take it easy on the apple cider vinegar, 1-2 tablespoons per 5 pounds is enough or skip it. Add 4 potatoes to absorb the fat and the smell, pre-boil for 15-30 minutes before adding to crock pot. I don"t simmer on the stove. Leave in for 2 hrs max, 3 hrs is too long, they will be too mushy. Do NOT cut the potatoes, just add with skin on when cleaning, washing and cooking to control the smell. It worked pretty well, but I also had an air purifier on with a couple of candles. You can throw potatoes away or eat them but be mindful they have absorbed any fat in the juices and not a healthy potato but tasty. I also added two banana peppers, slit for flavoring. Adjust for the amount you end up with...I used a quarter of an onion and a third of bell pepper, no celery. Creole seasoning has salt in it already so if need be, skip adding it. Creole Chitterlings (Chitlins)
Prep20 mCook6 hReady In6 h 20 mRecipe By:Walita J Powell"There are some recipes that are called Southern however, the Creole and Cajun culture in itself cooks different than the rest of the south. I believe this simple recipe does the heritage justice."Ingredients
20 pounds frozen cleaned chitterlings, thawed1 large baking potato2 large onions, peeled and halved1 green bell pepper, chopped3 cloves garlic3 stalks celery, with leaves 1 cup apple cider vinegar2 tablespoons salt1 bay leaf1 teaspoon Creole seasoning to taste1 teaspoon red pepper flakes, or to tasteDirections Clean the chitterlings by removing all the specks and fat with specks on them. Rinse in several changes of salted water. Place them in a large pot and fill with enough water to cover. Bring to a boil, drain, rinse and fill with enough water to cover again.Return to the heat and add the potato, onions, green pepper, garlic, celery and vinegar. Season with salt, bay leaf, Creole seasoning and red pepper flakes. Cover and simmer over medium heat for 3 to 4 hours. Chitterlings should appear clear to white in color.Cut the chitterlings into 1 inch pieces and return to the pot. Pour out most of the cooking liquid. Discard the potato, onions, celery and bay leaf. Heat the chitterlings through and serve with your favorite side dishes. Store the leftovers in the refrigerator. Like so many other great soul food dishes, chitlins taste even better after the flavor has soaked in for a few hours.