Chitterlings

Even if purchasing pre-washed chitterlings, complete a full deep clean to remove grit and mellow strong flavor. Place 907g raw chitterlings in a large non-reactive bowl, cover with unmeasured cold tap water, add 120ml (1/2 cup) white vinegar and 1 tablespoon kosher salt. Soak for 15 minutes at room temperature, then pull each individual piece under cold running water, scrape away all remaining fat, connective membrane, and trapped debris with your fingernail or a small paring knife, cut into 5cm (2-inch) pieces, and rinse 3 additional times until the water runs completely clear with no cloudiness or particles.

Transfer the cleaned, cut chitterlings to an 8L (8.5 quart) stockpot, add 1L (4.2 cups) cold water, the remaining 120ml (1/2 cup) white vinegar, and 1 tablespoon kosher salt. Bring to a rolling boil over high heat, then adjust heat to medium-high to maintain a constant, vigorous boil for 25 minutes, skimming all gray, foamy residue that rises to the surface with a slotted spoon as it forms. Once parboiling is complete, drain chitterlings fully in a colander, and rinse both the chitterlings and the stockpot thoroughly with hot water to remove all leftover foam residue.

Return the clean stockpot to the stovetop over medium heat, add the drained parboiled chitterlings, diced 200g yellow onion, 120g chopped celery, 150g diced green bell pepper, 18g minced garlic, 1 teaspoon crushed red pepper flakes, 1 teaspoon whole black peppercorns, 2 bay leaves, 1 tablespoon smoked paprika, and the remaining 1 tablespoon kosher salt. Stir continuously for 1 minute to evenly coat the chitterlings in spices, until the bright aroma of garlic and smoked paprika is noticeable.

Pour 2L (8.5 cups) cold water into the pot to cover all ingredients by 2.5cm (1 inch). Bring the liquid to a gentle boil over high heat, then immediately turn heat to the lowest setting, cover the pot with a tight-fitting lid, and maintain a soft, steady simmer (no rapid, rolling bubbles) for 3 hours. Check the pot every 30 minutes, adding 120ml (1/2 cup) extra hot water if the liquid level drops below the top of the chitterlings; avoid vigorous stirring to prevent breaking the tender pieces.

After 3 hours of simmering, turn off the heat, tilt the lid away from your face to avoid steam burns, and pierce the thickest chitterling piece with a dinner fork. The fork should slide through the meat with zero resistance, and the piece should pull apart easily with no chewy, rubbery tough spots. If the chitterlings are still firm, replace the lid, return to low heat, and simmer for an extra 15-20 minutes before retesting.

Fish out and discard the 2 bay leaves from the pot, taste the cooking broth, and add an extra 1/2 teaspoon kosher salt or 1/4 teaspoon crushed red pepper flakes if you prefer more savoriness or heat. Ladle 375ml (1.5 cups) of chitterlings and broth into each of 4 warm serving bowls, and serve hot alongside buttery cornbread or braised collard greens as desired.