Sautéed Chitterlings

Ingredients

• Hide ingredients for Stewed Chitterlings 1 Stewed Chitterlings (opens in new tab) Stewed Chitterlings
  • 2 pounds chitterlings, cleaned and cut into 2-inch pieces
  • 1 large onion, sliced
  • ¼ cup cider vinegar
  • (3 dried ancho or New Mexico chiles, seeded and stemmed)
  • 2 tablespoons salt
  • 2 teaspoons dried thyme
  • (½ teaspoon ground cloves)
  • ½ teaspoon black pepper
  • 1 garlic clove
  • 1 bay leaf

  Sub-recipe steps

  1. Put in a large pot with water to cover: 2 pounds chitterlings, cleaned and cut into 2-inch pieces; 1 large onion, sliced; ¼ cup cider vinegar; (3 dried ancho or New Mexico chiles, seeded and stemmed); 2 tablespoons salt; 2 teaspoons dried thyme; (½ teaspoon ground cloves); ½ teaspoon black pepper; 1 garlic clove; 1 bay leaf
  2. Bring slowly to a boil. Cover, reduce the heat, and simmer until tender, 3 to 4 hours. Stir occasionally to prevent sticking.
• 2 tablespoons vegetable oil
• Cider vinegar and salt or hot sauce
• Hide ingredients for Black-Eyed Peas and Greens 1 Black-Eyed Peas and Greens (opens in new tab) Black-Eyed Peas and Greens
  • 1½ cups dried black-eyed peas, rinsed and picked over
  • 6 cups water
  • 1 smoked ham hock (about 12 ounces)
  • 1 small onion
  • 1 small carrot, peeled
  • 1 leafy celery rib
  • 1 garlic clove, peeled
  • 1 bay leaf
  • 1 bunch collard, mustard, or turnip greens, or kale, deribbed and coarsely chopped
  • 1 tablespoon red wine vinegar or cider vinegar
  • ½ teaspoon salt, or to taste
  • ¼ teaspoon black pepper

  Sub-recipe steps

  1. If desired, soak overnight and then drain: 1½ cups dried black-eyed peas, rinsed and picked over
  2. Combine the peas in a large pot with: 6 cups water; 1 smoked ham hock (about 12 ounces); 1 small onion; 1 small carrot, peeled; 1 leafy celery rib; 1 garlic clove, peeled; 1 bay leaf
  3. Bring to a boil, then reduce the heat and simmer, covered, until the peas are tender, about 45 minutes. Drain, reserving about 1 cup of the cooking liquid. Discard the onion, celery, garlic, and bay leaf. Return the peas to the pot along with the reserved cooking liquid. Shred the meat from the ham hock and add it. Cut the carrot into small chunks and add it. Stir in: 1 bunch collard, mustard, or turnip greens, or kale, deribbed and coarsely chopped
  4. Bring to a boil, then reduce the heat, cover, and simmer until the greens are tender, 10 to 15 minutes. Stir in: 1 tablespoon red wine vinegar or cider vinegar; ½ teaspoon salt, or to taste; ¼ teaspoon black pepper
• Hide ingredients for Southern Corn Bread 1 Southern Corn Bread (opens in new tab) Southern Corn Bread
  • 1 ¾ cups (280g) fine cornmeal, preferably stone-ground
  • (1 tablespoon [10g] sugar)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 ½ cups (365g) buttermilk
  • 2 large eggs
  • 1 tablespoon bacon fat, lard, oil, or vegetable shortening
  • Butter

  Sub-recipe steps

  1. Whisk together thoroughly in a large bowl: 1 ¾ cups (280g) fine cornmeal, preferably stone-ground; (1 tablespoon [10g] sugar); 1 teaspoon baking powder; 1 teaspoon baking soda; 1 teaspoon salt
  2. Whisk together in another bowl: 1 ½ cups (365g) buttermilk; 2 large eggs
  3. Add the buttermilk mixture to the cornmeal mixture and whisk just until blended. Take the skillet out of the oven and add to it: 1 tablespoon bacon fat, lard, oil, or vegetable shortening
  4. Swirl to coat the skillet with the fat and pour in the batter all at once. Bake until the top is browned and the center feels firm when pressed, 20 to 25 minutes. Serve immediately from the skillet, cut into wedges or squares, along with: Butter
  5. Leftovers, though dry, are nice enough if wrapped in foil and rewarmed in a low oven. Megan likes to crumble leftover corn bread into a tall glass and pour buttermilk over it. Think of it as Southern breakfast cereal.
• Hot pepper sauce