How to Cook Queenella Chitterlings

by Sarah Bourque

Chitterlings, boiled, then lightly fried, are served here with vegetables.

rakratchada/iStock/Getty Images

Queenella brand chitterlings are sold in a 5-lb package labeled "triple-cleaned" and "ready-to-eat," but they will need additional cleaning to ensure safety and good flavor. Chitterlings, usually pronounced "chitlins," are the small intestines of a hog. They are considered "soul food," or traditional African-American fare. You may cringe at the thought or smell of this dish, but it is important to remember the history of soul food. Slave owners gave the poorest quality food ingredients to slaves, who were forced to make due. Carrying on the tradition of soul food celebrates the pride and respect of African-American ancestors. Chitterling are high in fat, but also high in protein. Because of the high fat content, they should only be enjoyed on special occasions.

Thaw the pork chitterlings in the refrigerator overnight in a large covered pot of water.

Cut chitterlings into 2-inch sections with a sharp knife. Clean the chitterlings thoroughly, inside and out, with a small, soft food brush, scrubbing away any particles you see. Peel away and discard as much fat as possible.

Wash the chitterlings under cold, running water, scrubbing each piece clean with your hands. Repeat washing six times.

Combine the water, onions, garlic, bay leaves, apple cider vinegar, salt, hot sauce and black pepper in a large pot. Add the cleaned chitterlings to the pot.

Bring the mixture to a boil over high heat. Reduce the heat to low and simmer for three to three and a half hours, or until the chitterlings are tender.

Remove from heat and drain well. Serve with hot sauce and vinegar, if desired.

Tips

  • Consider cooking and cleaning chitterlings outdoors, if possible, to avoid bothering people with the strong odor.

    Serve with corn bread, fried chicken and collard greens for a complete soul food meal.

    Some recipes call for chitterlings to be sauteed or fried after boiling. Skipping this step will save on fat and calories.

References

Photo Credits

  • rakratchada/iStock/Getty Images

About the Author

Sarah Bourque has been a freelance writer since 2006 and is based in the Pacific Northwest. She writes and edits for the local publisher, Pacific Crest Imprint and has written for several online content sites. Her work recently appeared in "The Goldendale Tourism and Economic Development Magazine" and "Sail the Gorge!" magazine. She attended Portland Community College where she studied psychology.