Soul Food-Fried Chitterlings and Hog Maws



Soul Food : Fried Chitterlings and Hog Maws

Soul Food: Fried Chitterlings & Hog Maws (Long, Detailed Guide)

Fried chitterlings (often called chitlins) and hog maws are deeply rooted dishes in Southern African-American soul food cuisine. They originate from West African cooking traditions and were later shaped heavily during the era of American slavery, when enslaved Africans were given the least desirable animal parts and transformed them into flavorful, memorable meals. Over generations, these dishes evolved into symbols of resilience, cultural pride, celebration, and family unity—often served on holidays like Christmas, New Year’s Day, and special family gatherings.

What Are Chitterlings and Hog Maws?

  • Chitterlings (Chitlins): Cleaned intestines of a pig, traditionally slow-cooked and then fried until crisp.

  • Hog Maws: The muscular section of a pig’s stomach, usually boiled with chitterlings for added flavor and texture.

They are known for a strong smell during cooking, but when properly cleaned, seasoned, and fried, they become a rich, savory delicacy.

Important Cleaning Warning

Chitterlings must be thoroughly cleaned to avoid foodborne illness. Always:

  • Trim excess fat

  • Rinse multiple times in cold water

  • Remove membrane and debris

  • Use gloves

  • Sanitize all surfaces afterward

Some cooks soak them in vinegar, salt water, lemon juice, or baking soda, but always rinse thoroughly.

Ingredients (Traditional)

  • 5 pounds fresh or pre-cleaned chitterlings

  • 1–2 pounds hog maws, washed and diced

  • 1 large onion, chopped

  • 3–4 garlic cloves, minced

  • 1 tablespoon salt

  • 1 tablespoon black pepper

  • 1 teaspoon crushed red pepper or flakes

  • 1–2 bay leaves

  • Optional additions:

    • Vinegar

    • Hot sauce

    • Celery

    • Green bell pepper

    • Seasoned salt or Cajun seasoning

    • Lard or cooking oil for frying

    • Cornmeal dredge (optional)

Step-by-Step Preparation

1. Cleaning

  1. Place chitterlings and hog maws in a sink filled with cold water.

  2. Carefully trim and remove all visible fat and membrane.

  3. Rinse multiple times until water runs clear.

  4. Optional: Soak 15–20 minutes in cold salt water with a splash of vinegar.

Many cooks say cleaning takes longer than cooking, and proper sanitation is key.

2. Boiling & Tenderizing

  1. Place cleaned chitterlings and hog maws in a large pot.

  2. Cover them completely with water.

  3. Add chopped onions, garlic, salt, pepper, bay leaves, and optional celery.

  4. Bring to a boil, then reduce to a slow simmer.

  5. Cook 3–4 hours, until hog maws are tender and chitterlings are soft but not falling apart.

  6. Remove from broth, drain, and let cool slightly.

  7. Cut chitterlings into bite-sized pieces.

Frying Method

There are two common styles: light pan-fry and deep-fried crispy.

A. Pan-Fried, Country Style

  1. Heat vegetable oil, bacon grease, or lard in a heavy skillet (cast iron preferred).

  2. Add chopped chitterlings and hog maws.

  3. Fry until edges are browned and crispy.

  4. Season to taste with Cajun seasoning, garlic powder, or hot sauce.

B. Deep-Fried Crunchy

  1. Dredge in seasoned flour or cornmeal (optional).

  2. Heat oil to 350°F (175°C).

  3. Fry pieces until golden and crisp, 3–6 minutes.

  4. Drain on paper towels.

Traditional Serving Suggestions

  • Collard greens or mustard greens

  • Cornbread or hot-water cornbread

  • Black-eyed peas

  • Fried potatoes

  • Pickled onions or peppers

  • Hot sauce or vinegar pepper sauce

Many also serve it as part of a New Year’s meal believed to bring prosperity and good fortune.

Flavor Tips

  • Onion and garlic are essential for aroma and depth.

  • Smoked meats (ham hock, bacon, smoked turkey) add richness.

  • Some families add beer or broth to the boil.

  • Red pepper flakes or Cajun seasoning turn up the Southern heat.

Cultural Significance

This dish is more than food—it represents:

  • Survival and creativity under hardship

  • Family heritage and storytelling

  • Identity and celebration

  • Respect for ancestral cooking traditions

Many African-American families have unique techniques passed down through generations, making each recipe slightly different.


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ANOTHER nice soul food recipe to try !
Soulfood Recipe Ingredients:
  • 2 pounds hog maws (pig stomach)
  • 2 pounds chitterlings (pig intestines)
  • 3 quarts water
  • 1 teaspoon salt
  • 1/2 teaspoon red pepper (flakes)
  • 1 medium peeled onion (white or yellow)
SoulFood Recipe INSTRUCTIONS
The hog maws are the thickest and will therefore take the longest to cook. Rinse them thoroughly as you trim off the excess fat. Put them in a 6 quart pot along with your 3 quarts water, onion, pepper, and salt.
Bring them to a boil, then reduce heat to medium and cook for 1 hour 15 minutes.
While maws are cooking, rinse chitterlings thoroughly and trim the extra fat off them. Like most organ meats, they have a lot of fat. Add chitterlings to pot after maws have cooked for 1 hour 15 minutes. Cook another 1 hour 30 minutes or until tender. Add a little extra water if necessary.
Prepare a large cast iron skillet with 1/4 stick of butter. Remove maws and chitterlings from pot and slice. I use to slice them right in the preheated skillet although you can use a cutting board. Then stir with a large metal spoon as you lightly brown them. You can pour out the water from the pot, including the onion. The onion added a little flavor and made them smell nicer while simmering.
A variation on this recipe is to slice the chitterlings and hog maws into pieces as above, but them put them back in the pot with the stock.
Again, you can get rid of the onion. Cover the pot and simmer the cut up mixture for another 50 minutes.
If you don't like onion or don't have onion, you can add four or five bay leaves to the mixture instead.. Again, you throw the bay leaves away before frying or cooking down the chitterlings.
By now the hog maws and chitterlings should be thoroughly done and almost falling apart. You can serve them with your favorite side dishes such as greens, macaroni and cheese, or rice. I actually prefer to eat them by themselves, with several splashes of hot sauce. However, they are fattening and it's tough not to eat too much. So you probably should have a side dish.
Store the leftovers in the refrigerator. Like so many other great soul food dishes, chitlins taste even better after the flavor has soaked in for a few hours. The leftovers won't last long. The soul food recipe of fried chitterlings is ready to serve..nice !
soul food recipe-coleslaw.

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CHOPPED MEAT BARBECUE



CHOPPED MEAT BARBECUE (Classic Southern Style)

Ingredients

For the Meat

  • 2 to 3 lbs beef chuck roast
    OR pork shoulder
    OR boneless chicken thighs

  • 1–2 tbsp oil

  • 1 tsp salt

  • 1 tsp black pepper

  • 1 tsp garlic powder

  • 1 tsp onion powder

  • 2 tsp paprika

  • 1 tsp chili powder (optional)

For the BBQ Sauce (homemade)

  • 1 cup ketchup

  • 1/2 cup water

  • 1/4 cup apple cider vinegar

  • 2 tbsp brown sugar

  • 1 tbsp Worcestershire sauce

  • 1 tsp mustard (yellow or Dijon)

  • 1 tsp smoked paprika

  • 1/2 tsp garlic powder

  • 1/2 tsp onion powder

  • 1/4 tsp cayenne or chili flakes (optional)

Optional Add-ins

  • 1 small onion, finely chopped

  • 1 tbsp butter

  • Hot sauce to taste

  • 1 tbsp molasses (for deeper sweetness)

Instructions

1. Season and brown the meat

  1. Pat meat dry and season with salt, pepper, garlic powder, onion powder, paprika, and chili powder.

  2. Heat oil in a large pot or Dutch oven.

  3. Brown the meat on all sides for flavor (5–8 minutes total).

This step adds depth before braising or smoking.

2. Cook the meat (3 options)

Option A — Stovetop (Classic Home Method)

  1. Add 1–2 cups water or broth.

  2. Cover and simmer 2–3 hours on low until meat is tender and falling apart.

Option B — Oven

  • Place meat in a covered pan with 1 cup broth.

  • Bake at 300°F (150°C) for 2.5–3 hours.

Option C — Smoker (Best Flavor)

  • Smoke at 250°F (121°C) for 3–4 hours, or until tender.

  • Wrap in foil once it reaches 160°F to keep it moist.

3. Chop the meat

  1. Remove meat from pot or smoker.

  2. Chop coarsely with two knives or cleavers.

    • Finer chop = more traditional Southern style

    • Chunkier chop = more modern BBQ style

Pour some cooking juices back over the chopped meat to keep it moist.

4. Make the barbecue sauce

  1. Combine all sauce ingredients in a saucepan.

  2. Simmer 10–12 minutes until slightly thickened.

  3. Taste and adjust:

    • More vinegar = tangier

    • More brown sugar = sweeter

    • More cayenne = hotter

5. Combine the chopped meat with sauce

  1. Pour sauce over chopped meat.

  2. Stir well and heat together on low for 10–15 minutes so flavors blend.

  3. Add extra broth or water if you want it looser and juicier.

Serving Ideas

  • Serve on hamburger buns (classic chopped meat sandwiches)

  • Eat with coleslaw, pickles, and chips

  • Spoon over rice, mashed potatoes, or cornbread

  • Use as taco filling

  • Serve on baked potatoes

Variations

North Carolina Vinegar-Style

Replace most of the ketchup sauce with:

  • 1 cup apple cider vinegar

  • 1 tbsp sugar

  • 1 tsp red pepper flakes

  • 1 tsp salt

  • 1/2 tsp black pepper

Sweet BBQ Style

Add:

  • 2 tbsp honey

  • 2 tbsp molasses

  • Extra brown sugar

Smoky Texas-Style

Add:

  • 1 tsp cumin

  • 2 tsp chili powder

  • More smoked paprika

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.ANOTHER..great soul food recipe to try !

INGREDIENTS:
  • 3 pounds pork shoulder roast, bone in
  • 2 1/2 lbs pork roast, boned & rolled
  • 2 tablespoons red pepper flakes, crushed
  • 2 teaspoons salt
  • 1 teaspoon black pepper, freshly ground
  • 3/4 cup white vinegar
  • 2 medium onion, finely chopped about 1 1/2 cups
  • 1 green bell pepper, cored seeded and chopped
  • 2 cups barbecue sauce
INSTRUCTIONS
1) Rinse the pork roast and pat it dry with paper towels. Combine the red pepper, salt, and black pepper. Rub the mixture into all sides of the pork. Cover loosely with wax paper and refrigerate overnight.

2) Place the seasoned pork in a shallow roasting pan and let stand at room temperature 1 hour.
3) Preheat the oven to 300¼ F. Pour the vinegar to taste over the pork (more for a sharper flavor, less for a more mellow flavor). Scatter the chopped onions and green peppers into the pan. Roast the meat until a thermometer inserted into the thickest part of the roast registers 180oF. Spoon the pan juices over the pork a few times during roasting. Remove the roast and let stand 1 hour. Keep the pan juices.

4) Remove the meat from the bone, if necessary, and chop it into roughly 1/4-inch pieces. Heat the barbecue sauce in a large saucepan over a low heat until hot. Skim the fat from the pan drippings and add the drippings to the barbecue sauce. Stir the pork, onions and green peppers into the sauce and warm without boiling until heated through. The soul food recipe is ready to serve hot.....!
crispy-catfish.

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