Creole Chitterlings (Chitlins)

Ingredients

• 10 pounds fresh chitterlings , or frozen chitterlings, thawed
• 2 large onions , peeled
• 1 large potato , peeled
• 3 stalks celery , with leaves
• 1 medium green bell pepper , chopped
• 1 cup apple cider vinegar
• 3 cloves garlic
• 2 tablespoons salt
• 1 large bay leaf
• 1 teaspoon Creole seasoning to taste
• 1 teaspoon red pepper flakes , or to taste

Instructions

1. 1

   Gather the ingredients.

2. 2

   Clean chitterlings by removing all specks and any pieces of fat with specks on them. Rinse in several changes of salted water.

3. 3

   Place cleaned chitterlings into a large pot and fill with enough water to cover; bring to a boil over medium-high heat. Drain, rinse, and return to the pot. Fill again with enough water to cover.

4. 4

   Add whole onions, potato, and celery stalks, plus chopped bell pepper, vinegar, garlic, salt, bay leaf, Creole seasoning, and red pepper flakes to the pot. Bring to a boil over medium-high heat, then cover and simmer over medium heat for 3 to 4 hours; chitterlings should appear clear to white in color.

5. 5

   Use a slotted spoon to transfer chitterlings to a cutting board. Cut into 1-inch pieces. Discard onions, potato, celery, and bay leaf. Pour out most of the cooking liquid, then return chitterlings to the pot.

6. 6

   Cook over medium heat until chitterlings are heated through, 2 to 3 minutes.