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Chitterlings

From West Oakland Soul Food Cookbook.

Source and licence

From West Oakland Soul Food Cookbook, printed page 20, digitised by the Internet Archive: https://archive.org/details/WestOaklandSoulFoodCookbook

Read the original http://creativecommons.org/licenses/by-nc-nd/4.0/

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

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Ingredients

Method

  1. MRS.
  2. PERNELLA JOHNSON’S Wash 3 lbs.
  3. of fresh chitterlings in several waters.
  4. Parboil in salted water, with 1 T vinegar, until barely tender.
  5. Drain and dry thoroughly.
  6. Dip in flour seasoned with salt and cayenne pepper.
  7. Fry in deep hot fat (375°) until crisp and brown.
  8. Drain on paper towels.
  9. MRS.
  10. DOROTHY BRANNON'S Clean 5 pounds chitterlings thoroughly in luke- /tff|V|MnnT warm water.
  11. Boil in fresh water until barely %/ltll i&KItiJjUd tender.
  12. Add: