02-22-2005, 05:39 AM
[font "arial"][size 4]
A true "soul food," chitterlings are the lining of a pig's stomach.
1 (5 pound) bucket chitterlings
1 to 2 tablespoons salt
1/4 teaspoon ground red pepper
2 eggs, slightly beaten
2 tablespoons flour
1 (5 1/4 ounce) can evaporated milk
Place chitterlings in Dutch oven and add enough water to cover. Add salt and red pepper and mix. Cover and cook over medium heat for 1 hour or until fork tender. Drain well.
Mix together the eggs, flour and evaporated milk to make batter. Dip chitterlings in batter to coat and fry in hot oil in large skillet to brown, turning once.
Serve hot.[/size][/font]
A true "soul food," chitterlings are the lining of a pig's stomach.
1 (5 pound) bucket chitterlings
1 to 2 tablespoons salt
1/4 teaspoon ground red pepper
2 eggs, slightly beaten
2 tablespoons flour
1 (5 1/4 ounce) can evaporated milk
Place chitterlings in Dutch oven and add enough water to cover. Add salt and red pepper and mix. Cover and cook over medium heat for 1 hour or until fork tender. Drain well.
Mix together the eggs, flour and evaporated milk to make batter. Dip chitterlings in batter to coat and fry in hot oil in large skillet to brown, turning once.
Serve hot.[/size][/font]