Simmered chitterlings

100 Servings

Ingredients

Quantity Ingredient
7 gallons WATER
12 gallons WATER
4 gallons WATER; COOL
75 pounds PORK CHITTERLING
1 tablespoon SUGAR; GRANULATED 10 LB
1 tablespoon PEPPER BLACK 1 LB CN
2 teaspoons POULTRY SEASONING GR.
2 teaspoons PEPPER RED GROUND
1 quart VINEGAR CIDER
1 quart VINEGAR CIDER
3 tablespoons SALT TABLE 5LB
¼ cup SALT TABLE 5LB

Directions

1. COVER FROZEN CHITTERLINGS WITH WATER; ADD VINEGAR AND SALT. THAW.

(MAY

BE DONE OVERNIGHT IN REFRIGERATOR).

2. WHILE WASHING UNDER COOL RUNNING WATER, STRIP MOST FAT PARTICLES FROM LINING. WASH CHITTERLINGS UNTIL CLEAN AND WHITE IN APPEARANCE.

3. COVER CHITTERLINGS WITH WATER; BRING TO A BOIL. COVER SIMMER 1½ HOURS.

4. DRAIN. RINSE IN VINEGAR WATER. CUT IN SERVING SIZE LENGTHS ABOUT 6 INCHE

5. RETURN CHITTERLINGS TO STEAM-JACKETED KETTLE. ADD ENOUGH WATER TO COVER

CHITTERLINGS. ADD SUGAR, POULTRY SEASONING, RED PEPPER, SALT AND BLACK PEPPER; COVER, BRING TO A BOIL; SIMMER 2 HOURS.

6. PLACE CHITTERLINGS IN SERVING PANS; COVER WITH COOKING LIQUID.

Recipe Number: L09000

SERVING SIZE: ⅔ CUP (4

From the <Army Master Recipe Index File> (actually used today!).

Downloaded from Glen's MM Recipe Archive, .

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