20 lb. chitterlings (yields 10 lb. cleaned and cooked)
water
spices (I use my own Creole blend)
onion and garlic powder
sprigs of thyme
1 tbsp. white pepper
apple cider
Vidalia onions
8 cloves garlic
1 cup chicken broth
bay leaves

Clean those chitterlings thoroughly. Don't trust those "Pre-cleaned" Chitterlings enough to just rinse them... you best clean those suckers real good :) Following cleaning your chitterlings you are gonna want to do four to five ICE cold changes of water. In the last few rinses I add sea salt to the water and ice. Drain as much of the water off the chitterlings and place in a big stock pot.

To the stockpot I add: Creole seasonings (I'm Creole. There's a HUGE difference than the Cajun seasonings). Onion and garlic powders (not salt), several sprigs of thyme and 1 tablespoon of white pepper.

Now for my secret weapon: Cover the chitterlings with half water, half apple cider. Let this boil and simmer for TWO hours

To your Crock-Pot you want to add your chopped onions, I use three Vidalia onions and 8 cloves of garlic. Add a cup of chicken broth and set on low for the two hours the chitterlings are simmering.

After chitterlings have cooked for the two hours, add them to the Crock-Pot. there is nothing worse than undercooked chitterlings... place in a few bay leaves for flavor... while we won't be cooking these overnight (they're practically done) I'll cook them on medium while the rest of my food is being prepared. This way also everyone eats hot chitterlings...

I like them served over white rice that is buttered... Pour on the Tabasco and YUMOH!

Submitted by: Desi Holmon