Chitterlings

Adapted by StarChefs.com
November 2017
Yield: 8 to 10 servings

INGREDIENTS:

15 pounds chitterlings
150 grams gralic, thinly sliced
1.5 kilograms yellow onions, diced medium
1 kilogram carrots, peeled and diced medium
60 grams jalapeño pepper, diced medium
2.5 kilograms chicken or blended pork stock
75 grams extra virgin olive oil
salt
hot sauce

METHOD:

Thoroughly clean chitterlings, scraping the lining, and slicing into ½-inch strips. Rinse in warm water and strain. To a pressure cooker on medium heat, add oil and sauté vegetables until soft. Add chitterlings and stock to pot, season with a couple healthy pinches of salt. Seal pressure cooker and bring to 15 psi and hold. Cook for 45 minutes to 1 hour and let cool. At pick-up, warm chitterlings and season with salt and hot sauce. Ladle into bowls.