When it comes to Southern cuisine, there’s no denying the rich history and cultural significance of chitlins – those tasty, tender, and oh-so-delicious smoked pork intestines. While traditional recipes are always a treat, sometimes you just want to shake things up and try something new. That’s why we’ve rounded up 20 mouth-watering Southern chittlin recipes with a twist that will take your taste buds on a wild ride.
From smoky BBQ chitlins served with collard greens to spicy chittlin ramen noodle bowls, Cajun-spiced chitlins and rice to chittlin tacos with fresh salsa – the possibilities are endless. And let’s not forget about some Southern favorites like jambalaya, gumbo, and chili, all gettin’ a chittlin makeover.
In this article, we’ll dive into the world of creative chittlin recipes that will inspire you to try something new and delicious. Whether you’re a seasoned chef or just starting out in the kitchen, these unique twists on classic Southern dishes are sure to impress your friends and family. So, what are you waiting for? Let’s get cooking!
Smoky BBQ Chittlins with Collard Greens
Get ready to taste a Southern classic! This recipe combines the rich flavors of smoked chittlins (chitterlings) with the nutritious goodness of collard greens, all tied together with a sweet and tangy BBQ sauce.
Ingredients:
– 1 pound chittlins, cleaned and rinsed
– 2 tablespoons brown sugar
– 1 tablespoon apple cider vinegar
– 1 teaspoon smoked paprika
– 1/4 cup BBQ sauce
– 2 cups collard greens, chopped
– 1 onion, chopped
– Salt and pepper to taste
Instructions:
1. Preheat smoker to 225°F.
2. Rinse chittlins in cold water, then soak in a mixture of brown sugar, apple cider vinegar, and smoked paprika for at least 4 hours or overnight.
3. Remove chittlins from marinade, pat dry with paper towels, and place in the smoker. Smoke for 4-5 hours, or until tender.
4. Meanwhile, sauté chopped onion and collard greens in a little oil until tender.
5. Combine cooked chittlins, collard greens mixture, and BBQ sauce. Season with salt and pepper to taste.
Cooking Time: Approximately 5 hours
Cajun Spiced Chittlins and Rice
This recipe combines the rich flavors of Cajun spices with the comforting warmth of chittlin’s (smoked pork intestines) and fluffy rice. It’s a classic Southern dish that’s sure to satisfy your cravings.
Ingredients:
– 1 pound chittlins, cleaned and cut into bite-sized pieces
– 2 tablespoons vegetable oil
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon Cajun seasoning
– 1/2 teaspoon paprika
– Salt and pepper, to taste
– 1 cup uncooked white rice
– 2 cups chicken broth
Instructions:
1. Heat oil in a large skillet over medium-high heat. Add chittlins and cook until browned, about 5 minutes.
2. Add onion and garlic; cook until onion is translucent.
3. Stir in Cajun seasoning, paprika, salt, and pepper. Cook for 1 minute.
4. Add rice to the skillet and stir to combine with the spice mixture.
5. Add chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 20-25 minutes or until rice is tender.
Cooking Time: 30-35 minutes
Southern Fried Chittlins with Hot Sauce
A classic Southern dish gets a spicy kick with this recipe for crispy fried chitlins (chitterlings) tossed in hot sauce. Perfect as an appetizer or side dish.
Ingredients:
– 1 pound cleaned and prepared chitlins
– 1 cup all-purpose flour
– 2 teaspoons paprika
– 1 teaspoon garlic powder
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 cup buttermilk
– Vegetable oil for frying
– Hot sauce (such as Tabasco or Frank’s RedHot) to taste
Instructions:
1. In a shallow dish, mix together flour, paprika, garlic powder, salt, and black pepper.
2. Pour buttermilk into a separate shallow dish.
3. Dip each chitlin into the buttermilk, coating completely, then roll in the flour mixture to coat.
4. Heat about 1/2-inch of vegetable oil in a large skillet over medium-high heat.
5. Fry chitlins in batches until golden brown and crispy, about 3-4 minutes per batch.
6. Remove from oil with a slotted spoon and drain on paper towels.
7. Toss fried chitlins with hot sauce to taste.
Cooking Time: About 15-20 minutes total, depending on the number of batches you need to fry.
Slow-Cooked Chittlins and Gravy
A hearty, comforting Southern dish that’s perfect for a chilly evening. This slow-cooked recipe allows the flavors to meld together beautifully, resulting in tender chittlins (chitterlings) smothered in a rich, savory gravy.
Ingredients:
– 1 pound pork chittlins (chitterlings), cleaned and drained
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 1 cup chicken broth
– 1/2 cup water
– 2 tablespoons brown sugar
– 1 teaspoon paprika
– Salt and pepper to taste
Instructions:
1. In a large slow cooker, combine chittlins, onion, garlic, chicken broth, water, brown sugar, paprika, salt, and pepper.
2. Cook on low for 8-10 hours or high for 4-6 hours.
3. About 30 minutes before serving, stir the mixture to redistribute the flavors.
4. Serve hot, garnished with chopped scallions and crusty bread on the side.
Cooking Time: 8-10 hours (low) or 4-6 hours (high)
Chittlin Tacos with Fresh Salsa
Elevate your taco game with a Southern twist! This recipe combines the rich flavors of chittlins (fried pork intestines) with the vibrant freshness of homemade salsa, all wrapped up in a crispy corn tortilla.
Ingredients:
– 1 pound chittlins, cleaned and cut into bite-sized pieces
– 1/2 cup vegetable oil
– 1 onion, diced
– 1 bell pepper, diced
– 1 jalapeño pepper, diced
– 1 packet of taco seasoning
– 8-10 corn tortillas
– Fresh salsa (recipe below)
– Optional toppings: shredded cheese, sour cream, cilantro
Instructions:
1. Heat oil in a large skillet over medium-high heat. Add chittlins and cook until browned, about 5 minutes.
2. Add onion, bell pepper, and jalapeño to the skillet. Cook until vegetables are tender, about 3-4 minutes.
3. Stir in taco seasoning and cook for an additional minute.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble tacos by placing chittlin mixture onto a warmed tortilla, followed by a spoonful of fresh salsa.
Fresh Salsa Recipe:
– 1 cup diced tomatoes
– 1/2 cup diced red onion
– 1 jalapeño pepper, seeded and finely chopped
– 1 tablespoon lime juice
– Salt to taste
Combine all ingredients in a bowl and stir until well combined. Refrigerate for at least 30 minutes to allow flavors to meld.
Chittlin Gumbo with Andouille Sausage
This hearty gumbo recipe combines the rich flavors of andouille sausage, chitlins (smoked pork intestines), and a variety of spices to create a comforting and soulful dish.
Ingredients:
– 1 lb andouille sausage, sliced
– 1 cup chitlins, cleaned and cut into bite-sized pieces
– 2 tablespoons vegetable oil
– 1 large onion, chopped
– 3 stalks celery, chopped
– 2 cloves garlic, minced
– 1 teaspoon dried thyme
– 1/2 teaspoon cayenne pepper
– 1/2 teaspoon paprika
– Salt and pepper, to taste
– 4 cups chicken broth
– 2 tablespoons filé powder (optional)
Instructions:
1. Heat oil in a large pot over medium heat. Add sausage and cook until browned, about 5 minutes.
2. Add onion, celery, and garlic; cook until vegetables are tender, about 5 minutes.
3. Add chitlins, thyme, cayenne pepper, paprika, salt, and pepper. Stir to combine.
4. Pour in chicken broth and bring to a boil.
5. Reduce heat to low and simmer for 1 hour or until flavors have melded together.
Cooking Time: 1 hour
Spicy Chittlin Ramen Noodle Bowl
Elevate your ramen game with this bold and spicy twist featuring chittlins, a Southern staple made from smoked pork intestines. This dish combines the rich flavors of chittlins with the comforting warmth of ramen noodles.
Ingredients:
– 8 oz ramen noodles
– 1 cup chittlin meat (smoked pork intestines), sliced into thin strips
– 2 tablespoons vegetable oil
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– 1 tablespoon Gochujang (Korean chili paste)
– 1 teaspoon soy sauce
– 1/4 teaspoon red pepper flakes
– Salt and black pepper to taste
– Scallions, thinly sliced, for garnish
Instructions:
1. Cook ramen noodles according to package instructions.
2. In a large skillet or wok, heat oil over medium-high. Add chittlin strips and cook until browned, about 3-4 minutes.
3. Add onion and garlic; cook until onion is translucent.
4. Stir in Gochujang, soy sauce, and red pepper flakes. Cook for 1 minute.
5. Combine cooked noodles with the spicy chittlin mixture.
6. Season with salt and black pepper to taste.
7. Garnish with thinly sliced scallions.
8. Serve immediately.
Cooking Time: 15-20 minutes
Chittlin Jambalaya with Shrimp
This hearty dish combines the rich flavors of chitlins (smoked pork intestines) with succulent shrimp, vegetables, and spices. Perfect for a cold winter night or a quick weeknight dinner.
Ingredients:
– 1 cup cooked chitlins, sliced
– 1 pound large shrimp, peeled and deveined
– 2 tablespoons vegetable oil
– 1 medium onion, chopped
– 3 stalks celery, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 1 cup long-grain rice
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add shrimp; cook until pink, about 3 minutes per side. Remove from skillet.
3. Add onion, celery, and garlic; cook until vegetables are tender, about 5 minutes.
4. Add chitlins, cumin, paprika, salt, and pepper. Stir to combine.
5. Add cooked shrimp back into the skillet and stir to coat with chittlin mixture.
6. Serve over cooked rice.
Cooking Time: Approximately 20-25 minutes.
Chittlin Stew with Okra and Tomatoes
A classic Southern dish that’s perfect for a cozy evening meal. This hearty stew is made with tender chitlins (pork intestines), okra, and juicy tomatoes.
Ingredients:
– 1 pound chitlins, cleaned and cut into 2-inch pieces
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 cup fresh okra, sliced
– 2 cups diced tomatoes (fresh or canned)
– 2 cups pork broth or water
– 1 teaspoon ground cumin
– Salt and pepper to taste
– 2 tablespoons vegetable oil
Instructions:
1. Heat the oil in a large pot over medium heat.
2. Add the onions and garlic; cook until softened, about 5 minutes.
3. Add the chitlins and cook for 10 minutes or until browned on all sides.
4. Add the okra, tomatoes, broth, cumin, salt, and pepper. Stir well.
5. Bring to a boil, then reduce heat and simmer for 45-60 minutes or until the chitlins are tender.
Cooking Time: 1 hour 15 minutes
Baked Chittlins with Mac and Cheese
This recipe combines the classic comfort of macaroni and cheese with the rich flavor of baked chittlins, creating a unique and satisfying dish.
Ingredients:
– 1 pound chittlins (pork intestines), cleaned and cut into 1-inch pieces
– 8 oz macaroni
– 2 cups grated cheddar cheese
– 1 cup grated mozzarella cheese
– 1/4 cup all-purpose flour
– 2 teaspoons paprika
– Salt and pepper to taste
– 2 tablespoons olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook macaroni according to package instructions until al dente. Drain and set aside.
3. In a large skillet, heat the olive oil over medium-high heat. Add chittlins and cook until browned, about 5 minutes.
4. Combine cooked macaroni, chittlins, flour, paprika, salt, and pepper in a baking dish.
5. Top with grated cheese and bake for 20-25 minutes or until the cheese is melted and bubbly.
Cooking Time: 30-35 minutes
Chittlin Chili with Cornbread Topping
Chittlin Chili with Cornbread Topping Recipe
Chittlin chili is a hearty and comforting dish that’s perfect for a chilly evening. This recipe combines the rich flavors of chitlins (smoked pork stomach) with a savory cornbread topping.
Ingredients:
– 1 pound chitlins, sliced
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 can diced tomatoes
– 1 can kidney beans, drained and rinsed
– 1 teaspoon chili powder
– 1/2 teaspoon ground cumin
– Salt and pepper, to taste
– 1 cup cornbread mix
– 1/2 cup milk
– 1 tablespoon butter, melted
Instructions:
1. In a large pot or Dutch oven, cook the chitlins over medium heat until browned, about 5 minutes.
2. Add the onion and garlic and cook until the onion is translucent, about 3-4 minutes.
3. Stir in the diced tomatoes, kidney beans, chili powder, and cumin. Season with salt and pepper to taste.
4. Simmer the chili for at least 30 minutes or up to several hours.
5. Preheat oven to 400°F (200°C).
6. In a separate bowl, mix together the cornbread mix, milk, and melted butter until well combined.
7. Pour the cornbread mixture over the top of the chili and bake for an additional 20-25 minutes or until golden brown.
Cooking Time: 45-60 minutes
Chittlin Po’ Boy Sandwich with Remoulade
Experience the bold flavors of the South with this iconic sandwich featuring chittlins (smoked pork intestines) and a tangy remoulade sauce, all piled high on crispy French bread.
Ingredients:
– 1 cup cooked chittlins
– 4 French bread rolls
– 2 tablespoons remoulade sauce
– 2 lettuce leaves
– 1 tomato, sliced
– 2 pickle slices
Instructions:
1. Slice the French bread rolls in half.
2. Spread a layer of remoulade sauce on each roll half.
3. Top with cooked chittlins, lettuce, tomato, and pickles.
4. Assemble the sandwiches by placing the two halves together.
5. Serve immediately.
Cooking Time: 10 minutes
Enjoy your delicious Chittlin Po’ Boy Sandwich with Remoulade!
Chittlin and Sausage Breakfast Scramble
Start your day with a hearty Southern-inspired breakfast dish that combines the savory flavors of chitlins (smoked pork intestines) and sausage.
Ingredients:
– 1 cup cooked chitlins, chopped
– 1/2 pound sweet or hot sausage, casings removed
– 2 tablespoons butter
– 2 large eggs
– 1 tablespoon all-purpose flour
– Salt and pepper to taste
– Chopped scallions and shredded cheese (optional)
Instructions:
1. In a medium skillet, cook the sausage over medium-high heat, breaking it up with a spoon as it cooks, until browned and cooked through.
2. Remove the sausage from the skillet with a slotted spoon and set aside.
3. Add the butter to the same skillet and melt.
4. Pour in the chopped chitlins and cook for 1-2 minutes, stirring occasionally.
5. Push the chitlin mixture to one side of the skillet. Crack in the eggs and scramble until cooked through.
6. Combine the eggs with the chitlin mixture. Stir in the flour, salt, and pepper.
7. Add the cooked sausage back into the skillet and stir to combine.
8. Cook for an additional 1-2 minutes, or until the flavors have melded together.
Cooking Time: Approximately 10-12 minutes
Chittlin Stir-Fry with Bell Peppers
This classic Southern dish gets a flavorful boost from the addition of bell peppers. Chittlins, also known as chitterlings or hog maws, are a staple in many African American households.
Ingredients:
– 1 pound cooked chittlins, sliced
– 2 large bell peppers (any color), sliced
– 2 tablespoons vegetable oil
– 1 small onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon paprika
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the onion and garlic; cook until softened, about 3 minutes.
3. Add the bell peppers; cook until tender, about 5 minutes.
4. Add the chittlins; stir to combine with the vegetables.
5. Season with paprika, salt, and pepper to taste.
6. Serve hot, garnished with parsley if desired.
Cooking Time: 15-20 minutes
Chittlin Sliders with Pickled Onions
These bite-sized sliders combine the rich flavors of chitlins (smoked pork intestines) with tangy pickled onions, all wrapped up in a soft bun. Perfect for a unique snack or appetizer.
Ingredients:
– 1 pound cooked chitlins, chopped
– 4 hamburger buns
– 2 tablespoons unsalted butter, softened
– 1/4 cup finely chopped onion
– 2 cloves garlic, minced
– 1 tablespoon Worcestershire sauce
– Salt and pepper to taste
– Pickled Onions (recipe below)
Pickled Onions:
– 1 large red onion, thinly sliced
– 1/2 cup white vinegar
– 1/4 cup sugar
– 1/4 cup water
– Salt and pepper to taste
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a skillet, melt butter over medium heat. Add chopped onion and cook until caramelized (5-7 minutes).
3. Add garlic, chitlins, Worcestershire sauce, salt, and pepper to the skillet. Cook for 2-3 minutes, stirring frequently.
4. Assemble sliders by spooning the chittlin mixture onto buns.
5. Top with Pickled Onions and serve immediately.
Cooking Time: 10-12 minutes (including onion caramelization time)
Chittlin and Bean Soup with Cornbread
This classic Southern recipe combines the rich flavors of chitlins (pork intestines) and beans with a crumbly cornbread, perfect for a comforting meal.
Ingredients:
– 1 pound dried pork chitlins
– 1 cup dried navy beans, soaked overnight and drained
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon paprika
– Salt and pepper, to taste
– 4 cups chicken broth
– 1 cup water
– Cornbread mix (homemade or store-bought)
Instructions:
1. Rinse chitlins under cold running water, then soak them in water for at least 2 hours.
2. Cook chitlins and beans in a large pot with oil, onion, garlic, cumin, paprika, salt, and pepper until the meat is tender, about 1 hour.
3. Add chicken broth and water; bring to a boil, then reduce heat and simmer for 30 minutes.
4. Prepare cornbread according to package instructions or recipe of your choice.
5. Serve hot chitlin and bean soup with a side of crumbly cornbread.
Cooking Time: 2 hours (including soaking time)
Chittlin Pot Pie with Flaky Crust
Chittlin Pot Pie with Flaky Crust: A Hearty Southern Delight
This classic pot pie recipe combines the rich flavors of chitlins (smoked pork intestines) with a flaky, buttery crust. Perfect for a cozy dinner or special occasion.
Ingredients:
– 1 cup cooked chitlins, chopped
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup mixed vegetables (such as peas, carrots, and corn)
– 1/2 cup all-purpose flour
– 2 cups chicken broth
– 1 teaspoon paprika
– Salt and pepper to taste
– 2 pie crusts (homemade or store-bought)
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, sauté the onion, garlic, and mixed vegetables until tender.
3. Add the chopped chitlins, flour, chicken broth, paprika, salt, and pepper. Stir until well combined.
4. Roll out one pie crust to fit a 9-inch deep-dish pie plate. Fill with the chittlin mixture and top with the second pie crust.
5. Crimp edges to seal and cut a few slits in the top crust for steam to escape.
6. Bake for 40-45 minutes or until the crust is golden brown.
Cooking Time: 40-45 minutes
Chittlin Nachos with Cheese and Jalapeños
Get ready to take your nacho game to the next level with this unique recipe that combines the rich flavors of chitlins, melted cheese, and spicy jalapeños. Perfect for adventurous eaters looking to spice up their snack time.
Ingredients:
– 1 cup cooked chittlins (or chitterlings)
– 8-10 tortilla chips
– 1/2 cup shredded cheddar cheese
– 1/4 cup diced jalapeños
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F.
2. Arrange tortilla chips on a baking sheet in a single layer.
3. Spoon cooked chittlins over the tortilla chips, leaving a small border around the edges.
4. Sprinkle shredded cheese evenly over the chittlins.
5. Top with diced jalapeños and drizzle with olive oil.
6. Bake for 10-12 minutes or until cheese is melted and bubbly.
7. Remove from oven and season with salt and pepper to taste.
Cooking Time: 10-12 minutes
Southern-Style Chittlin Meatballs
A classic Southern twist on traditional meatballs, these chitlins-based bite-sized treats are a staple at many soul food gatherings. With their rich pork flavor and tender texture, they’re sure to become a new favorite.
Ingredients:
– 1 pound chitlins (chitterlings), cleaned and chopped
– 1/2 cup breadcrumbs
– 1/4 cup onion, finely chopped
– 1/4 cup bell pepper, finely chopped
– 1 egg
– 1 tablespoon Worcestershire sauce
– 1 teaspoon paprika
– Salt and black pepper to taste
– Vegetable oil for frying
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine chitlins, breadcrumbs, onion, bell pepper, egg, Worcestershire sauce, paprika, salt, and black pepper.
3. Mix well until all ingredients are fully incorporated.
4. Use your hands to shape mixture into small meatballs, about 1 1/2 inches (3.8 cm) in diameter.
5. Place meatballs on a baking sheet lined with parchment paper.
6. Drizzle with vegetable oil and bake for 20-25 minutes, or until cooked through.
Cooking Time: 20-25 minutes
Chittlin Curry with Coconut Rice
Experience the bold flavors of African cuisine with this hearty Chittlin Curry served over a bed of creamy Coconut Rice. This comforting dish is perfect for a cozy night in.
Ingredients:
– 1 pound chitlins (smoked pork intestines), cleaned and cut into bite-sized pieces
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 can (14 oz) diced tomatoes
– 1 cup coconut milk
– 2 cups Coconut Rice (see below for recipe)
Instructions:
1. In a large pot, combine chitlins, onions, garlic, ginger, cumin, smoked paprika, salt, and pepper.
2. Cook over medium heat, stirring occasionally, until the mixture is lightly browned and fragrant, about 10 minutes.
3. Add diced tomatoes and coconut milk; bring to a simmer.
4. Reduce heat to low and cook, covered, for 20-25 minutes or until chitlins are tender.
5. Serve over Coconut Rice.
Coconut Rice Recipe:
– 1 cup uncooked white rice
– 1 cup coconut milk
– 2 cups water
– Salt to taste
Cook according to package instructions using coconut milk and water instead of regular milk and water.
Summary
Get ready to spice up your Southern cooking with these 20 twisty chittlin recipes! From classic dishes like slow-cooked chittlins and gravy, to unexpected fusion flavors like chittlin tacos with fresh salsa or spicy chittlin ramen noodle bowl, there’s something for every palate. Try smoky BBQ chittlins with collard greens, Cajun spiced chittlins and rice, or southern-fried chittlins with hot sauce. And don’t forget the comfort food classics like baked chittlins with mac and cheese or chittlin pot pie with flaky crust. These creative recipes will have you exploring new flavors and traditions!
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