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Q. How long do I cook chittlerings?

A. Chitterlings, or the small intestines of a freshly slaughtered pig, are generally cut into 2-inch segments, covered with water, brought to a boil, covered, and then reduced to a simmer for three to four hours. You can add a garlic clove, a little salt and pepper, spices, such as thyme, clove, mace and allspice, a bay leaf, a bit of onion, and a couple tablespoons of white wine vinegar to the liquid to round out the flavor.

:chill: add some smell to that stochy house of yours, and you too can feel like fred g. sanford.........dun dun dahn dun.......dun
 

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holy fuck. that shit'll stink up yer house like tripe! :oops: :oops: :oops:
 

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Nothing beats Tostadas de Chanfaina (Chitterling Tostadas) Nayarit-style. "Teriyaki Chitterlings" with rice are also pretty good. 8)
 

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"Everytime I come in the kitchen, you in the kitchen! In the goddamn refrigerator! Eatin' up all the food. ALL the chitlins... ALL the pig's feet... ALL the colleygreens... ALL the hog-mows. I wanna eat them chitlins... I like pigs FEET!"
 
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Justin.b
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