Chitlin' Loaf
intro
A hearty, savory Southern soul food classic made with slow-simmered chitterlings, aromatics, and breadcrumbs, baked into a firm, sliceable comfort food loaf.
Ingredients
Steps
Clean the chitterlings
Place 900g pre-rinsed chitterlings in a large colander in the sink, rinse each strand thoroughly under cold running water, picking off any remaining fat, debris, or undigested food particles. Trim off any tough connective tissue, then cut into 5cm (2 inch) pieces. Soak the cut pieces in cold water mixed with 30ml (2 tbsp) apple cider vinegar for 20 minutes, then drain completely.
Simmer chitterlings until tender
Transfer drained chitterlings to a large 8-liter stockpot, add all 150g diced onion, all 100g diced celery, 6g (2 cloves) minced garlic, remaining 30ml apple cider vinegar, 2 bay leaves, 1 tbsp kosher salt, 1/2 tsp black pepper, and 1/2 tsp red pepper flakes. Cover with 2 liters (8 cups) cold water, bring to a rolling boil over medium-high heat, then reduce heat to low, cover, and simmer for 2 hours, skimming any gray foam that rises to the surface every 30 minutes, until chitterlings are fork-tender with no chewy resistance.
Drain and cool chitlins
Once chitterlings are fully tender, pour the entire pot contents into a large colander set in the sink, discarding the bay leaves. Let the chitterlings and cooked vegetables drain completely for 10 minutes, shaking off excess cooking liquid, then transfer to a wooden cutting board and chop finely into 0.5cm (1/4 inch) pieces. Allow the chopped mixture to cool to room temperature, about 20 minutes, before mixing into the loaf base to avoid cooking the eggs when combined.
Mix the loaf filling
In a large 3-liter mixing bowl, combine the cooled chopped chitterling mixture, remaining 6g (2 cloves) raw minced garlic, 180g dry plain breadcrumbs, 2 beaten large eggs, 80ml low-sodium chicken broth, 28g melted unsalted butter, 1 tbsp chopped fresh sage, 1 tsp onion powder, 1 tsp garlic powder, remaining 1 tsp kosher salt, remaining 1/2 tsp black pepper, and 15ml vinegar-based hot sauce. Stir thoroughly with a wooden spoon for 2 minutes until all ingredients are evenly combined and the mixture holds together firmly when squeezed gently in a clean hand.
Fill the loaf pan
Preheat your oven to 180°C (350°F). Grease a standard 23cm x 13cm (9x5 inch) metal loaf pan generously with nonstick cooking spray or extra softened butter. Spoon the chitlin mixture into the prepared pan, pressing firmly with the back of a spoon to eliminate trapped air gaps, and smooth the top into an even, flat layer.
Bake the chitlin loaf
Place the filled loaf pan on the middle rack of the preheated oven, and bake for 45 minutes, until the top is deep golden brown and the internal temperature of the loaf reaches 74°C (165°F) measured with an instant-read food thermometer. If the top browns too quickly before the loaf reaches temperature, tent loosely with a sheet of aluminum foil after 30 minutes of baking to prevent burning.
Rest and serve the loaf
Remove the baked loaf from the oven, and let it rest in the pan for 15 minutes at room temperature to set firmly. Run a thin paring knife around the edges of the pan to loosen the loaf, then invert it onto a wooden cutting board, slice into 2.5cm (1 inch) thick slices, and serve warm with extra hot sauce or apple cider vinegar on the side.
Tips
2.Even if you purchase pre-cleaned chitterlings, still rinse and inspect every strand thoroughly; pre-cleaned products almost always leave small amounts of debris behind.
3.Never skip the 15-minute post-bake rest: this allows the crumb to set fully so the loaf slices cleanly instead of crumbling when served.
Y’all, I was so nervous to make this for our family Sunday dinner after my grandma passed—she was the only one who ever made chitlin loaf right! I followed every single step, even spent the extra time cleaning the chitlins twice like the note said, and OMG it tasted exactly like hers. My husband and kids went back for seconds, even my picky teen who swears he hates ‘old people food’. Total game changer, 10/10.
Okay, full transparency: I’m a born and raised Midwesterner who never touched chitlins before I started dating my partner who’s from Alabama. I saw this recipe and decided to surprise him for his birthday, WHEW that prep work is no joke! I almost bailed halfway through cleaning, but I stuck it out. He cried when he took the first bite, said it tasted just like his auntie’s at Thanksgiving. Only note: I wish the recipe emphasized how much smell there is while boiling—open all the windows y’all! 😂
Took me almost 4 hours total from start to finish between cleaning and cook time, so don’t go into this thinking it’s a quick weeknight meal! Made two loaves on Sunday, sliced it up, and ate it with collards and cornbread for lunch all week. SO good, held up perfectly in the fridge. Worth every minute of effort.
Took this to our neighborhood block party potluck last weekend and folks were lined up for seconds! A couple people said they hadn’t had chitlin loaf since they were kids going to their grandparents’ house in the country. Only con: I cooked it the full 3 and a half hours but the middle was still a little mushy, next time I’ll leave it in 15 more minutes.
I grew up in Brooklyn and the only time I ever had chitlins was on a trip to Memphis when I was 12, so I was shocked how approachable this recipe was! The step-by-step cleaning instructions were a lifesaver, I had no clue what I was doing going in. Served it with hot sauce and vinegar coleslaw, chef’s kiss. Will absolutely make again for my next dinner party.
I was worried I wouldn’t be able to make this work for my gluten free diet, but swapping the regular breadcrumbs for GF panko worked perfectly! The texture was spot on, no weird gritty aftertaste you get with some GF swaps. My whole family loved it, even the ones who don’t eat GF. 10/10, will be making this for our Christmas dinner this year.
Flavor was great, but man this is so labor intensive. I spent almost 2 hours just cleaning the chitlins, my back was killing me leaning over the sink. Tasted amazing, don’t get me wrong, but I don’t know if I’ve got it in me to make this more than once or twice a year for special occasions. Good recipe, just know what you’re getting into!
Don’t skip the dash of cayenne in the loaf mix! I added a little extra per my grandma’s old recipe, and it gave it the perfect little kick that cut through the richness. Served it with a side of pickled okra and cornbread muffins, and it was the perfect Sunday supper. Zero leftovers, that’s how you know it’s good.
First attempt was a total disaster, I undercooked the chitlins before baking them in the loaf and they were so chewy we could barely bite through them! I’m gonna try again this weekend, gonna make sure I boil ‘em the full 2 hours like the recipe says before mixing up the loaf. Fingers crossed it works this time!
I’ve been making chitlin loaf for over 40 years, and this recipe is hands down the best version I’ve ever tried! The little bit of sage and onion in the mix is exactly what my old recipe was missing. Brought a loaf to my retired teacher group lunch last week, and everyone was begging for the recipe. Passed the link along to all my friends!
Made this on our annual deer camp trip last weekend, cooked it in the cast iron Dutch oven over the campfire instead of the oven, and it turned out insane! Got that little crispy edge from the cast iron that you just can’t get in a regular loaf pan. All the guys were raving, said it’s the new camp meal staple for next year.
My great aunt used to make chitlin loaf every New Year’s Day for good luck, but she never wrote the recipe down before she passed. I tried this recipe for our New Year’s gathering this year, and y’all—my mom cried when she took the first bite, said it tasted exactly like Aunt Mabel’s. We all had a slice with our black-eyed peas and collards, just like we did when I was a kid. Thank you so much for sharing this recipe, it means the world to have that little piece of family back.