Fried Chitterlings is a traditional American recipe (from the American south) for a classic dish of pig's viscera that are cleaned and boiled until tender then coated in crackers and deep fried and which are often served as an accompaniment for Thanksgiving. The full recipe is presented here and I hope you enjoy this classic American version of: Fried Chitterlings.
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Chitterlings are the viscera (typically small intestines) of a pig that are boiled until tender. This is a Southern delicacy (also known as chitlins) and are typically served with cider vinegar and hot sauce as accompanies. They are often served to accompany the turkey on many Southern Thanksgiving tables.
Ingredients:
1kg chitterlings
1 small onion, roughly chopped
2 bayleaves
2 garlic cloves, minced
1 tsp white vinegar
1/2 tsp chilli flakes
1 tsp salt
1 egg, lightly beaten
1 tsp water crackers, broken into fine crumbs
oil for deep frying
Method:
Place the chitterlings in a large bowl of cold water. Examine each piece by hand, invert and carefully remove any traces of foreign matter and excess fat (but note that chitterlings should retain some fat, so be careful not to remove all of it). The best way to do this is to repeatedly pick clean each chitlin under cold running water. While picking clean the chitlins you should remove extra fat and any specks that you see. After each piece has been cleaned and washed thoroughly under cold, running, water, place in a bath of cold water for a few minutes.
Remove the pieces of intestine from the first bath and place in a second cold water bath for 5 minutes. You should notice that the water in the second bath is much clearer than the second (if not then soak the chitterlings in one more water bath).
Now drain the chitterlings thoroughly, place in a large (at least 5l) pot and fill with cold water. Bring to a boil then add the onions, bayleaves, garlic, vinegar, chilli flakes and salt (make certain the water is fully-boiling before adding the salt or the chitterlings will become tough). Reduce to a simmer and continue cooking over medium heat for about 2 hours, or until the chitterlings are tender. Take off the heat then drain and rinse under cold, running, water. Cut the prepared chitterlings into about 4cm lengths then set aside.
At this point beat together the egg with the 1 tsp water. Dip each trimmed chitlin' into the egg mix then roll in the fine cracker crumbs to coat evenly all over. Heat deep fat to 190°C, drop in the coated chitlins and fry until golden brown. Remove with a spider or slotted spoon and serve accompanied by remoulade sauce.
