Ingredients
20 lb pork chitterlings
1 pt vinegar
2 large onions, chopped
6 hot peppers
1/4 cup salt
1 corn meal
1 salt and pepper
1 oil
1 thin pancake batter
Directions
In large pot, out in the yard, bring chitterlings, vinegar, onions,
peppers and salt to a boil in lots of water. Simmer 3-1/2 to 4 hours,
changing water 2 times, until fork tender. Cool. Remove all fat and
foreign matter. Reheat in fresh water and serve piping hot. Pass hot
pepper sauce. To fry: dip 2-inch pieces of chitterlings in corn meal,
salt and pepper. Fry in deep fat, not too crisp. For battered
chitterlings: make a thin pancake batter. Dip chitterlings in batter
and fry until golden brown. Serve with baked potatoes, slaw and corn
bread. Serves 4-6.
>From Glen Hosey's Recipe Collection Program, hosey@erols.com From
"High Cotton Cookin'", Marvell Academy Mother's Association, Marvell,
AR 72366. Recipe by N.R. HOSEY, MARVELL, AR. (my father)
Servings: 6 servings
Pork Chitterlings (Chitlin's) Recipe brought to you by Recipe Ideas
Categories: Meat; Pork
The History of Recipes
It is quite feasible to trace the history of transcribed cooking instructions back into the distant past, in truth as far back into recorded history as the Egyptians, and quite possibly further than that. However, generally, these ancient recipes were just basic hieroglyphic recipes for meal preparation.
Interestingly, the most ancient recipe discovered so far, according to experts are a few ancient tablets in the Sumerian language which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel `blissful`. Progressing into The time of the roman empire around 25BC a man called Apicius compiled some scripts detailing recipes prepared by his fellow Romans. In his works, Apicius recounts how the roman meals were divided into appetizers, main meal and dessert, a very modern way of dining. Additionally, he informs us how the ancient cooks made use of a good variety of aromatic flavours, including many that are still in use today such as basil, mint and parsley. In the 15th century, knights returning from the crusades brought us a variety of foods, spices and herbs from the holy lands, including spices such as coriander, basil and rosemary. The introduction of these new foods and spices created an explosion in recipe publications, most of which are now in private collections. Over the following few centuries, the rich families of Europe competed to serve the best banquets, and consequentially chefs and their recipes were much in demand. Nevertheless, it was during the 19th century that haute cuisine and recipe books became really popular. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated years of their lives to collecting, trying out, and recording the recipes that were being prepared for the better households. When we get to the 1900s, recipe books were highly popular due to better eduction, increased leisure time and having more money. |
We hope you enjoy this Pork Chitterlings (Chitlin's) recipe.
