Chitterlings, or “chitlins” as they’re lovingly CALLED in the South, are the ultimate soul food dish—steeped in tradition, rich in flavor, and a labor of love.
If you grew up in a household where chitlins made an appearance during the holidays, you know the time, patience, and dedication it takes to GET them just right.
Luckily, Aunt Bessie’s Premium Hand Cleaned Chitterlings take some of the HARD WORK out of the process, making it easier to enjoy this iconic dish without spending hours on prep.
If you’re NEW to cooking chitlins (or looking for a foolproof recipe that still honors tradition), this guide will walk you through everything you need to know—from cleaning to seasoning to that final, irresistible bite.
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What Are Chitterlings? (And Why They’re Worth the Effort!)
Chitterlings are pig intestines, slow-cooked to tender perfection and seasoned to bring out their best flavors.
Now, before you go raising an eyebrow, let’s be real—many of the world’s best dishes come from making the most of every part of an ingredient.
Think of French pâté, Scottish haggis, or even crispy pork belly.
The secret to loving chitlins? It’s all about preparation.
A good soak, thorough cleaning, and the right seasonings will transform them into a dish that’s savory, rich, and packed with history.
Ingredients:
One of the biggest perks of using Aunt Bessie’s chitterlings is that they come pre-cleaned, saving you a ton of time (but you’ll still want to rinse them yourself—just to be safe).
Here’s what you’ll need:
- 5 pounds of Aunt Bessie’s cleaned chitterlings
- 1/4 cup apple cider vinegar (helps neutralize odors and tenderize)
- 2 large onions, chopped
- 4 cloves garlic, minced
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon red pepper flakes (optional, but adds a little heat)
- 2 bay leaves
- 1/2 cup vegetable oil
- 1/2 cup all-purpose flour
- 4 cups chicken broth
Copycat Recipe for Aunt Bessie Chitterlings:
1. Clean, Clean, and Clean Again
Even though Aunt Bessie’s chitterlings are pre-cleaned, it’s still good practice to GIVE them a final rinse.
- Place them in a large bowl of cold water and add apple cider vinegar. Let them soak for about an HOUR—this helps remove any lingering impurities and reduces the strong smell.
- Rinse them thoroughly under cold running water at least 3-4 times.
- Cut into bite-sized pieces for easier cooking.
(Think of this step like washing greens—you might not see the dirt, but you always want to make sure they’re super clean!)
2. Slow Cook for Maximum Flavor
Chitlins need time to get tender, so don’t rush this step!
- In a large pot, combine chitterlings, onions, garlic, salt, black pepper, red pepper flakes, and bay leaves.
- Add enough water to fully cover everything, then bring it to a boil over medium-high heat.
- Once it starts boiling, reduce to low heat, cover, and let it simmer for 3-4 hours. Stir occasionally and skim off any foam that rises to the top.
(Think of it like cooking a pot roast—low and slow makes all the difference!)
3. Thicken the Broth for Extra Richness
This step takes your chitlins from good to unforgettable!
- In a separate saucepan, HEAT vegetable oil over medium heat.
- Gradually whisk in all-purpose flour, stirring constantly to create a light brown roux.
- Once the chitterlings are TENDER , pour the roux into the pot and stir well.
- Add chicken broth and let it simmer for another 30 minutes—this will give you a rich, flavorful sauce that coats every bite.
How to Serve Chitterlings
Chitterlings are a dish best enjoyed with classic Southern sides. Here are some pairings that bring out their bold flavors:
🍞 Cornbread – The perfect way to soak up that flavorful broth.
🥬 Collard greens – A must-have for that deep, smoky contrast.
🍚 Rice – Keeps the meal hearty and satisfying.
🌶 Hot sauce – For those who love an extra kick!
Tips for Cooking & Enjoying Chitlins
✔ Keep your kitchen ventilated – Chitterlings have a strong aroma while cooking. Open windows or turn on the fan!
✔ Take your time cleaning them – Even with pre-cleaned chitlins, a final rinse is key.
✔ Customize the seasoning – Want a little Cajun flair? Add some smoked paprika and thyme!
✔ Store leftovers properly – Chitterlings TASTE even better the next day. Store them in an airtight container in the fridge for up to 3 DAYS.
Why We Love Aunt Bessie’s Chitterlings
If you’ve ever made chitlins from scratch, you know that cleaning them is half the battle.
That’s why Aunt Bessie’s pre-cleaned chitterlings are a game-changer—they save you hours of prep time while still delivering authentic Southern flavor.
Chitterlings might not be an everyday dish, but they’re one of those soulful, nostalgic meals that tell a story.
Whether you grew up eating them at family gatherings or you’re just now discovering their magic, they’re a dish that brings people together—one bowl at a time.
So, grab your pot, season with LOVE, and get ready for a Southern classic that’s worth every bite.
Got a favorite way to cook chitlins? Share your best tips in the comments below!
And if you loved this recipe, pin it on Pinterest and save it for later!
Love,
Mia
Aunt Bessie’s Chitterlings Copycat Recipe
Ingredients
For Cleaning the Chitterlings:
- 5 lbs Aunt Bessie’s pre-cleaned chitterlings
- 1/4 cup apple cider vinegar
- 1 gallon cold water
For Cooking the Chitterlings:
- 2 large onions chopped
- 4 cloves garlic minced
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon red pepper flakes optional, for spice
- 2 bay leaves
- 4 cups chicken broth
- 1/2 cup vegetable oil
- 1/2 cup all-purpose flour
Instructions
Step 1: Cleaning the Chitterlings
- Even though Aunt Bessie’s chitterlings are pre-cleaned, it’s important to rinse them thoroughly.
- Place them in a large bowl of cold water, add apple cider vinegar, and let them soak for about an hour to remove impurities and reduce the smell.
- Rinse them under cold running water 3-4 times.
- Cut the chitterlings into bite-sized pieces for easier cooking.
Step 2: Cooking the Chitterlings
- In a large pot, add the chitterlings, chopped onions, garlic, salt, black pepper, red pepper flakes, and bay leaves.
- Pour in enough water to fully cover the chitterlings and bring the pot to a boil over medium-high heat.
- Once boiling, reduce the heat to low, cover, and let it simmer for 3-4 hours until the chitterlings become tender. Stir occasionally and skim off any foam that forms on top.
Step 3: Making the Roux
- In a separate saucepan, heat vegetable oil over medium heat. Slowly whisk in all-purpose flour, stirring constantly until it turns light brown (this makes a flavorful roux).
- Pour the roux into the pot with the chitterlings and stir well.
- Add chicken broth, cover, and let it simmer for another 30 minutes, allowing the flavors to meld together.
Step 4: Serving the Chitterlings
- Remove the bay leaves and serve the chitterlings hot with classic Southern sides like:
- Cornbread (for soaking up that delicious broth)
- Collard greens (adds a smoky contrast)
- Steamed rice (makes it a hearty meal)
- Hot sauce on the side (for a spicy kick!)