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Ancestral Cooking Forum

Re: Chitlin or Chitterling Recipe

My father would boil them tip tender and put them to the side to cool then cut them into bite size pieces.

While cooling he would make a batter where the pieces would be dipped then fried in deep fat and later doused with Louisiana hot sauce and served with sweet cole slaw and a glass of unsweet tea. Good eating!

Not sure to this day why a nail was put in the boiling pot.

18 Dec 2002 :: 14 Nov 2008
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