📍 Where this dish comes from: Memphis, Tennessee · Beale Street Historic District
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Chitlins, Traditional Style, plated and ready to serve

Chitlins carry deep roots in soul food history, tied to a tradition of using every part of the hog. This dish requires patience and thorough cleaning above all else, and it’s included here as an authentic, occasional dish rather than a regular weekly staple.

What You’ll Need

Chitlins, Traditional Style

Well-cleaned pork chitterlings simmered low and slow with onion, garlic, and vinegar until tender.

Print Recipe

Prep Time: 1

Cook Time: 3

Total Time: 4

Course: Main Course

Cuisine: American

Servings: servings

Calories: 220kcal

Ingredients

5 lbs chitterlings thoroughly cleaned
1 onion quartered
3 cloves garlic smashed
1/4 cup apple cider vinegar
1 tsp red pepper flakes
Water to cover
Salt and black pepper to taste

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Instructions

Clean chitterlings thoroughly under cold running water multiple times, removing any excess fat or debris, until the water runs clear.
Place cleaned chitterlings in a large pot with onion, garlic, vinegar, and red pepper flakes. Cover with water.
Bring to a boil, then reduce heat and simmer, partially covered, 2 1/2 to 3 hours, until tender.
Season with salt and pepper to taste.
Serve hot, traditionally with a side of hot sauce or vinegar pepper sauce.

Nutrition

Serving: 1serving | Calories: 220kcal | Protein: 18g | Fat: 14g

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Cooking Chitlins, Traditional Style in the kitchen

Health Benefits

A traditional dish best enjoyed occasionally, in keeping with soul food’s whole-animal cooking heritage.
Naturally low in carbohydrates as prepared here.
Thorough cleaning and long simmering are essential to both safety and flavor.

Pairs Well With

Smoked Turkey Collard Greens
Cauliflower "Potato" Salad, Mustard Style