Simmered Chitterlings L.Meat, Fish, and Poultry No.090
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|Yield: 1 Portions Each Portion: 2/3 Cup (4 Ounces)|
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|Pan Size: Temp.: |
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| Ingredients | Weights | Measures | Method |
|--------------------|----------|----------|-----------------------------------|
|Chitterlings | 75LB | | 1. Cover frozen chitterlings with |
|Vinegar, White | | 1.00 Qrt | water; add vinegar and salt. |
|Salt | 3OZ| 0.25 Cup | Thaw. (May be done overnight |
| | | | in refrigerator). |
| | | | 2. While washing under cool run- |
| | | | ning water, strip most fat |
| | | | particles from lining. Wash |
| | | | chitterlings until clean and |
| | | | white in appearance. |
|--------------------|----------|----------|-----------------------------------|
|Cold Water | |12.00 Gal | 3. Cover chitterlings with water; |
| | | | bring to a boil. Cover; |
| | | | simmer 1 1/2 hours. |
|--------------------|----------|----------|-----------------------------------|
|Vinegar, White | | 1.00 Qrt | 4. Drain. Rinse in vinegar water. |
|Cold Water | | 4.00 Gal | Cut in serving size lengths, |
| | | | about 6 inches. |
|--------------------|----------|----------|-----------------------------------|
|Cold Water | | 6.00 Gal | 5. Return chitterlings to steam- |
|Sugar, Extra Fine Gr| | 1.00 Tbsp| jacketed kettle. Add enough |
|anulated | | | water to cover chitterlings... |
|Poultry Seasoning | | 2.00 Tspn| CONTINUED |
|Pepper, Red, Ground | | 2.00 Tspn| 6. Add sugar, poultry seasoning, |
|Salt | 2OZ| 3.00 Tbsp| red pepper, salt and black |
|Pepper, Black, Groun| | 1.00 Tbsp| pepper; cover, bring to a |
|d | | | boil; simmer 2 hours. |
| | | | 7. Place chitterlings in serving |
| | | | pans; cover with cooking |
| | | | liquid. |
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VARIATION
1. DEEP FAT FRIED CHITTERLINGS: Follow Steps 1 -3. In Step 4,
cut pieces in 1 to 1 1/2-in lengths. Omit Steps 5 & 6. Dip
drained chitterlings in mix of 4 lb (1 gal) sifted general
purpose flour, 3 oz (4 2/3 tbsp) salt, & 1 tbsp black pepper
then in mix of ..CONTINUED
2. VARIATION 1 CONTINUED: DEEP FRIED CHITTERLINGS: 3 1/4 oz
(3/4 cup) nonfat dry milk, 3 3/4 cups water and 2 lb (1 qt-
20 eggs) beaten eggs, and then in flour mixture. Fry in
375`F deep fat until light brown, about 2 minutes.
3. DEEP FAT FRIED CHITTERLINGS, PRECOOKED: In Step 1, use 25 lb
frozen precooked chitterlings. Omit directions in Steps 1
through 6. Fry in 375`F. deep fat until light brown, about
2 minutes.
4. SIMMERED CHITTERLINGS, PRECOOKED: Omit Steps 1 through 4.
In Step 5, place 25 lb precooked chitterlings in steam-
jacketed kettle. Add sugar, poultry seasonings, ground red
pepper, salt and black pepper. Simmer 1 hour or until
seasoned and hot. Follow Step 6.