Not every grocery carries chitlins or chitterlings or hog maw. Depending on where you live and shop, you may have to special order this cut of meat. Or if you are a novice, you may want to forgo cooking your own and simply visit a soul food restaurant. We have many great restaurants in middle Tennessee.
After cleaning the chitterlings of the fat you will only end up with about half as much volume.
2 pounds chitterlings
1 tablespoon water
fine cracker crumbs
2-3 Bay Leaves
Salt, Pepper, Garlic
oil for deep frying
Clean and Prepare chitterlings. Wash chitterlings 3 or 4 times. (
Place in a large kettle with 4 or 5 cups of water with 1 or 2 chopped onions, 2 bay leaves, 2 teaspoons salt, 1/4 teaspoon pepper, 2 cloves minced garlic, and other seasonings as desired.
Simmer for 2 hours or until chitterlings are tender.
Beat egg with 1 tablespoon water.
Cut boiled chitterlings into pieces about the size of oysters.
Dip each piece into egg mixture then roll in crumbs.
Fry in oil at about 370° F until golden brown.