Southern Chittlins

Hi There
I am moving to North Carolina at the end of this year and Im a traditional New Zealand gal. Are there any suggestions you can give me on southern cooking or the food in the south? I will have a good look at your website and see what I can get from that but if you have any ideas, tips etc please let me know. Thanks, Natasha

Natasha,

What part of North Carolina? Food in the south is made with a lot of love. It is made with care and lots of bacon fat. I have switched to using Olive oil in place of the bacon fat in several recipes but in a few you really need the bacon flavor. Also Barbecue is a main stay in the south. I will try an put up a few recipes that I have for Carolina Barbecue for you. I already have a few up. Also barbecue is regional so each area of the South has their own special way of preparing it. Also find a good country restaurant in the area you will be living and try several different dishes. The vegetables down south are fantastic. I stay away from chitterlings though. They are just not my thing but I will post a recipe for them also. I have not eatten them since I was a child.

I will answer what ever questions you have about the South. Just email them to me? I hope you enjoy your time in the South. Also try to visit a Waffle House while in North Carolina. They are a restaurant that serves waffles of course but they also serve country ham,smothered hash browns,and several other southern dishes. And of course they have “Sweet Tea” which is a great southern drink. The recipe for Sweet Tea is on the web sight.
Patti

This recipe is for Natasha in New Zealand . I hope you enjoy your stay in North Carolina when you get here. Let me know what you think of the South. I love it down home and I sure hope you do also.

“Chitterlings or pork intestines are a favorite among Southern families. Traditionally, they are prepared during the holiday season, but deep freezing makes them available year round. Be sure to wash any surface and your hands thoroughly with a bleach solution to avoid contamination while handling raw chitterlings. Chitterlings are said to be very good,but I have not eaten them since I was a child. Be certain to pass the vinegar and hot sauce. Enjoy!!!”

SOUTHERN CHITTERLINGS:

10 pounds frozen cleaned chitterlings, thawed

1 onion, roughly chopped

2 teaspoons salt

1 teaspoon crushed red pepper flakes

1 teaspoon minced garlic

Soak the chitterlings in cold water throughout the cleaning stage. Each chitterlings should be examined and run under cold water, all foreign materials should be removed and discarded. Chitterlings should retain some fat, so be careful to leave some on. After each chitterlings has been cleaned, soak in two cold water baths for a few minutes. The second water should be clearer. If not, soak in one more bath.

Place the chitterlings in a 6 quart pot, and fill with cold water. Bring to a boil, then add the onion and season with salt, garlic and red pepper flakes. Be sure the water is at a full boil before adding seasonings, or the chitterlings could become tough. Continue to simmer for 3 to 4 hours, depending on how tender you like them. Serve with spaghetti or turnip greens. Be certain to pass the vinegar and hot sauce.