She's cleaning those chitterlings to perfect thanks girl we old school and really knows how to perfectly clean chitterlings. U go girl and thank you for cleaning them right.
My mother preferred Hog Maws to chitterlings! When she couldn't cook anymore, I had to make them for her! I cooked the hog maws in a Crockpot! I set it on low and let them cook overnight! I have never in my life cooked chitterlings, and I don't plan on cooking and cleaning them! It's too much work for something that I don't eat but once a year! I give you all the praise for your hard work!
girl I enjoyed your video. My husband wanted some punches and chitlins and I did not know how to cook them and I purchased Aunt Bessies . I went through them and pulled the membrane off and followed you closely! I cooked them Saturday and today is Sunday and they are wonderful. My husband is originally from North Carolina and I am from the midwest so thank you for this tutorial :) We live here in South Carolina and I have learned to cook like a true southern woman, Lol, appreciate you!!!
You are one of few who have heard of punches! People act like I’m talking about something that doesn’t exist and ask me what punches are all the time in the comments of this video. It’s refreshing to see this comment. Thank you 🙏
@@JackiesSouthernSoulthe only way I know how to eat chitterlings is with hog maws. My grandmother was from NC so every New Year's Day, it was chitterlings, hog maws, potato salad and collard greens. Damn good eats😋 Thank you for your video🩷
Love how you cook. I don't like all the unnecessary stuff in my Chitterlings. To me less is more. I actually want to taste the Chitterlings flavor. My uncle cooks for gatherings. The extra broth he freezes it and add it to his homemade Brunswick Stew. He doesn't waste anything either.
Yes Ma’am! My Mother and Grandmother’s cooked their chitterlings like this. The only thing we use is salt and pepper, red pepper flakes and occasionally hog punches. All the bell peppers onions potato’s and other things are fine but I don’t use that stuff. I’m not saying I never will try it though nor am I saying that how someone else cooks is wrong. It’s just not how I like mine.
You’ve got that right. It takes time to clean chitterlings and if you don’t have any don’t even start. I want to cook some next month for Christmas but they are so high locally. I don’t want to pay $30 a bucket. It’s not the price it’s the principle. But it’s the price too!
Your dish looks wonderful, thanks for sharing!!! What a Blessing it is to have a platform such a TH-cam, where we can share, exchange, inform!!!! The beauty is, many ceative ideas that we have, is a matter of prefrence, so we can just simply be individualize!!!!! I no longer eat chitterlings, however, when I did, I cooked them the way my parents/aunt cooked them. As I got older, I cultivated my own style. Ultimately, I still enjoyed my Momma's chitllins, she love loved my green/yellow/red/celery/onion, garlic filled, cooked chitterlings! Happy JESUS filled holidays!!!!!!!
Hey Pearlie! I love them too but I don’t like cleaning them at all plus they are always way too expensive. I’m the only one who eats them at my house so I truly get my fill of them on the rare occurrence that I do make them👍🏽
Hey Mickey! Yes Sir! I love to mix mustard and turnip greens together. They balance out each other perfectly. My Momma taught me that. Thanks for watching and God bless!
Thank You for this video, I am attempting Chitterlings for New Years, and I remember my Granny and my mother put hog maws in them I guess to Stretch the chitlins. Be Blessed
Hello was watching your channel they are hog maws that have been cut up in smaller pieces. I also clean and cook them along with the chitterlings and they get just as tender as the chitterlings. It all good.
Drusilla, thank you. At most I was gonna cook the hog maws about 2 hours ahead of the chittlins. I couldn't get Aunt Bessie's so these small Smithfield chittlins might disappear if I cook them too long
Hey Jackie. You are my soul sister in the south. My hubby and I had a craving for some and cooked some up two nights ago. We call "punches" "hog maws" up north. My recipe must have onions because I love the flavor they give. I also like to kick mine up with a dash of hot sauce when I serve up my plate. Good job!!!
Hey Bridgette! Thanks Soul Sister! You know it’s that time of the year and since it’s been so long since I’ve cooked chittlins I wanted some real bad. There’s nothing else in this world like them. I know people say that it’s slave food but I still love them and I’ll probably enjoy them til the day I die. Thank you for watching. Stay safe and God bless.
@@JackiesSouthernSoul - Yes. As slaves, our ancestors were thrown the least of everything, even the pig. Ironically, when the slavemaster tasted them, he loved them and started selling them!
I am so mad at myself right now! I live in Boiling Springs, SC. Work as a law enforcement officer here in spartanburg county. Well I didn’t get to travel home for thanksgiving this year because we had to work, so I made my own thanksgiving meal. I wanted to do a pot of hogs and chitterlings like mama used to make but didn’t want to mess them up. So I searched online but couldn’t find the right/perfect video with instructions. Just started watching yours tonight, and saw the Dorman shirt on the male in the video and was like “THEY’RE IN SPARTANBURG, SHE COULD’VE TAUGHT ME!” 😂😂
Hey Keyshawn. That’s my Son Gregory Jordan. Both of my Sons graduated from Dorman high school. That’s a whole university over there with tons of room for expansion. I hope you’ll get to try the recipe for my chittlins in the near future. I wanted to cook some but they were to high in the grocery stores. I’m going to look for some in January and cook them. I’m the only one who will eat them but I’ll probably try to get three buckets anyway. Them I’ll invite my Mom and Sister Angela over and make a video with them.
Jackie, thank you! When I've watched too much news or life seems down I turn to good food videos to reconnect. I was hunting for hog maws out of the love for them at a Kansas City, KS taco/butcher shop. Never prepared them myself so I was curious. Your channel popped up and I was subscribed but I hadn't seen ya in my feed for ever so I clicked the the bell. I'd have the the taco shop sear them a lil till crispy. Yum for sure. Tks for your prep info. My heart is rekindled when your family gives grace and thanks to our higher power. Sorta mushy I know but I feel reconnected to my fellow human beings watching ya.
I always help my grandmother cook them as a child just for that reason I always knew I was gonna cook for myself when I got older and chitterlings are one I choose to clean and cook its just more mind settling and my grandmother only uses salt, seasoning salt and black pepper so I trust your cooking already
Hey Jackie! Before this video, I had never head of punches. I'm 65 & from Suffolk, Va. Would punches be the same as hog mauls? If I remember correctly that is part of pigs stomach.
Your your chickens win any good I like the other peoples better it was no taste test bland. I did everything that you did didn’t like them at all. Maybe try another recipe of yours but not this. 30:08
I know @derekbirr6761! I guess you are like many of us who grew up eating them. It is an acquired taste but I love them too. I just don’t eat them much anymore because I hate to clean them and they are so expensive!
Just before I looked at your video I saw one that the person added vegetables and spices and drained the chitterlings. I wondered if you could taste the chitterlings at all! The only difference between me and you is I put in an onion and salt and let it boil it's head off!! Thanks for putting your video out letting me know I am not alone!!! :-)
Thx you so much and happy to see you include your fam. It was very real and candied and I appreciate that. I viewed the one you were referring to and wondered if the taste had been washed and drained and baking soda, salt and vinegared away, but I did like the idea of the veggies and hope it did not take anymore away from the taste.
Hey Susan! Chittlins aren’t something that you jump into if you’ve never had them before. Their smell and taste are very pungent so be warned my friend.
I like your video about cleaning your chiltlin I have had any for a long time!!! I going back old school and make me some if I have to eat them bye myself!!! Great jobs I enjoy watching your video. Cooking in the crock pot I will try them. Thanks for the idea!!!👨👪😀🌈🎶
My MOTHER like to clean and cook Chitterlings and Hog Maws . I'm sorry I don't eat them . I like how you cleaned and washed the meat real good . "You're right about not eating everybodys cooking" ! 🙂😊
Hey Auntie! So where do you find your Aunt Bessies chittlins? So far the only place I have found them is at Quality foods. Neither Food Lion’s had them. I only had maybe less than a cup and I could feel my blood pressure rising. So no more for me til Thanksgiving then that’s it. Love you!
Look good Jackie! Get an Instant Pot/equivalent pressure cooker. You won't regret it believe me. You'll save money on that "light" bill, loads of time, your appliances lifetime, and gain much more time for enjoyment with family and friends. Best wishes!
Well I have already cleaned 5lb maybe about 3wks ago and put them in the freezer, because I am planning on buying another 5lb and cook them next month of July 2023. I haven't had them in so many years. This time I will be cooked them in the crockpot for the first time and I have a size 3 1/2 cockpot. So I am hoping that 10lb of chittlings and 4 cup of water fit in there. Might use chicken broth instead of water. I will be boiling my once pouring the water off, I have to stay away from a lot of grease. Blood work didn't turn out to be great with that. Thanks for the video
You right! everybody method and to taste differ. To begin my chitterling after cleaning; I bring them to a boil. About 10/15 minutes turn off and remove from heat. As it cools all the rest of the scum, segment and grease floats to the top and I skim it off. In another pot I put my water and chicken broth or bouillon cubes and as it is ready I put my chitterling in with whole potato and quartered onion and bay leaf. Cover and cook. Half way thru I put white pepper, garlic, celery seasoning, and red pepper flakes. You can remove the potato and of course the onions melt into the chitterling. I don't put additional salt because the chicken broth or bouillon cubes have plenty of salt. Salt is like kryptonite to black people. Some people like hot sauce or catsup on their chitterling and that is additional salt. Continue with medium heat until tender and done 3 to 4 hrs 10lbs.
Jakie you gave everyone the true secret of soul food. I hope everyone caught on to that. The real meals that came out of your mommas kitchen only had those ingredients you used. One of my peers told me when she was teaching me to cook pintos... "let that food cook itself" ..
3 years later, looking at this video I had to understand that you. We're speaking of hog laws. Iive in Oklahoma never heard that term before of punches for hog laws.
I ❤ your recipes especially the ten day detox I'm down to 195 lbs. & my honey is loving it but I've stopped eating pork 4 yrs ago and chitterlins, I've not had in decades. So I'll pass on this one. No ❤ lost...
Thank you Tasha! Hunni I have crashed and definitely burned with my weight loss efforts but I’ll pick back up the first of the year! Congratulations to you and your husband! I’m glad that I could motivate you both. God bless!
2021 can't find chitterlings no where with the way things are going may not ever be able to get them for awhile. I crave them and hog maws just don't cut it.
Yes the Aunt Bessie were hard to find and when I did they were prices.... almost twenty dollars a bag but you have to pay for what you want .....a lot for so little lol
Hey Marilyn! Yes they are so very hard to find. My only complaint is that you don’t get a full 5 pounds of chitterlings. You get approximately 3 pounds of chitterlings and two pounds of water. That’s false advertising. I’m going to write to them and see if I can get anything done about that. I don’t mind paying whatever they charge but I at least want my 5 pounds of chitterlings!
Punches, hog maws and stomach are all the same. Walmart and Ingles carries them this time of year and through the new year. Your best bet is to visit a country meat market.
I love black pepper and I clean my chitterlings well... my family knows and they eat them whenever I cook them... I barely be wanting to share lol... coming to ppls house judging their hard labored food 😅 I dont leave the chitterlings pot out when ppl come to get a plate 😅😅😅😴
Well I clean my own ,I trust my judgement on cleaning my chittling,but TBE membrane I do not remove cause you be wasting your money on them cause they already to high,so i clean the dirty looking stuff and the fat,and I do cook with what season that give a good flavor
And one more thing before I go,?? I'm 60 and I ain't never heard of Pontius?? I grew up hearing hog mogs, matter fact my grandmother called them hog mauls, and my grandmother's mama called then hog mauls, and they straight from the country, North Carolina
I clean my maws first then start cooking them before I even start cleaning my chitterlings. Of course this was before I found the Aunt Bessies brand which are much cleaner and takes less time to clean. Since they take so long to become tender this works for me. To answer your question more specifically I would let the maws cook for about 6 hours by themselves then add your cleaned chitterlings to them and let them cook together until the chitterlings are done.
Punches are part of the pigs stomach. People usually add them in with chittlins to help stretch the portion of chittlins. They are very tough and need to be cooked longer than the chittlins. Since it takes hours to clean chittlins I usually prepare my punches first by washing cleaning and cutting them up. That way they have already been cooking hours by the time all of my chittlins are clean. When everything is done everything will be nice and tender.
You are throwing out all the flavor by doing that. Chitterlings need fat to bring out the flavors. Skim off the gunk when they are boiling as it accumulates. Once they are done cooking then and only then do I drain off excess fat. Salt pepper and red pepper flakes are all I put in mine. Occasionally onions ham hocks and potatoes at the very end😋
I agree dear! Not everything calls for a lot of other ingredients. I’m not knocking anyone’s recipes though or saying it’s wrong it’s just me and how I like things. I’m the same way about fresh vegetables from the garden, less is more and you can taste the flavor of what you are cooking.
Amen! I got a whole case a couple of weeks ago plus I had 2 bags already. I’m all taken care of for Thanksgiving now. I won’t cook anymore until next Thanksgiving or Christmas!
You got to take off the fat.😐 My chitlins still tastes like chitlins but I got to get rid of all that heart stopping, artery clogging fat. They're good but they're not worth dying for. After I cook mine I put them in the freezer. You'd be amazed at how much fat I lift off when I'm take them out. And then I go back ramp up the seasoning, add broth and what have you and they taste great! 😋 To each his own. Yours look good! 😋💞
I remove the fat after they are done not dumping everything several times during the cooking process and yes to each their own. For those who choose not to dispose of the fat it’s not a crime but why eat pork at all if you’re worried about how unhealthy the fat is over how unhealthy the pork is. Odd statement.
She's cleaning those chitterlings to perfect thanks girl we old school and really knows how to perfectly clean chitterlings. U go girl and thank you for cleaning them right.
Thank you Annette!
I bought 3bags of Aunt Bessie. Chitterlings they are the best that's what I cook for thksgvn and Christmas
My mother preferred Hog Maws to chitterlings! When she couldn't cook anymore, I had to make them for her! I cooked the hog maws in a Crockpot! I set it on low and let them cook overnight! I have never in my life cooked chitterlings, and I don't plan on cooking and cleaning them! It's too much work for something that I don't eat but once a year! I give you all the praise for your hard work!
Thank you Karen.
girl I enjoyed your video. My husband wanted some punches and chitlins and I did not know how to cook them and I purchased Aunt Bessies . I went through them and pulled the membrane off and followed you closely! I cooked them Saturday and today is Sunday and they are wonderful. My husband is originally from North Carolina and I am from the midwest so thank you for this tutorial :) We live here in South Carolina and I have learned to cook like a true southern woman, Lol, appreciate you!!!
You are one of few who have heard of punches! People act like I’m talking about something that doesn’t exist and ask me what punches are all the time in the comments of this video. It’s refreshing to see this comment. Thank you 🙏
@@JackiesSouthernSoulthe only way I know how to eat chitterlings is with hog maws. My grandmother was from NC so every New Year's Day, it was chitterlings, hog maws, potato salad and collard greens. Damn good eats😋 Thank you for your video🩷
Love how you cook. I don't like all the unnecessary stuff in my Chitterlings. To me less is more. I actually want to taste the Chitterlings flavor. My uncle cooks for gatherings. The extra broth he freezes it and add it to his homemade Brunswick Stew. He doesn't waste anything either.
Yes Ma’am! My Mother and Grandmother’s cooked their chitterlings like this. The only thing we use is salt and pepper, red pepper flakes and occasionally hog punches.
All the bell peppers onions potato’s and other things are fine but I don’t use that stuff. I’m not saying I never will try it though nor am I saying that how someone else cooks is wrong. It’s just not how I like mine.
You clean your chittlins like my family do. You are so right we don't eat everybody cooking.
You’ve got that right. It takes time to clean chitterlings and if you don’t have any don’t even start. I want to cook some next month for Christmas but they are so high locally. I don’t want to pay $30 a bucket. It’s not the price it’s the principle. But it’s the price too!
Fantastic job on cleaning your hog maws and chitterlings!
Thank you!
I will never understand how a person dnt like chitterlings....
Me either! They melt in your mouth . Each bite brings you right back for another !
Me either. As my Nana used to say, that's some good eats😋
I LOVE THEM
Your dish looks wonderful, thanks for sharing!!! What a Blessing it is to have a platform such a TH-cam, where we can share, exchange, inform!!!! The beauty is, many ceative ideas that we have, is a matter of prefrence, so we can just simply be individualize!!!!! I no longer eat chitterlings, however, when I did, I cooked them the way my parents/aunt cooked them. As I got older, I cultivated my own style. Ultimately, I still enjoyed my Momma's chitllins, she love loved my green/yellow/red/celery/onion, garlic filled, cooked chitterlings! Happy JESUS filled holidays!!!!!!!
I love that you have your own style! I bet your Momma's chitterlings were amazing!
I’m with you. I don’t rinse or throw away any juices. I want all the flavor!!
Chitterlings is my favorite food I Love them❤
Hey Pearlie! I love them too but I don’t like cleaning them at all plus they are always way too expensive. I’m the only one who eats them at my house so I truly get my fill of them on the rare occurrence that I do make them👍🏽
Looks very delicious 😋 I love to have turnip or mustard greens with them also.
Hey Mickey! Yes Sir! I love to mix mustard and turnip greens together. They balance out each other perfectly. My Momma taught me that. Thanks for watching and God bless!
Just give me some Coleslaw, Yams and Cornbread for the sides..Oh Yeah!
Lat me find out rutabagas go good with it.
Thank You for this video, I am attempting Chitterlings for New Years, and I remember my Granny and my mother put hog maws in them I guess to Stretch the chitlins. Be Blessed
Hey Erica! I probably won’t get anymore until next Thanksgiving if then. I think I’ve out grown them. Happy New Year!
@@JackiesSouthernSoul Happy New Year to You as Well 🎉🎉
Amen I only eat mine, unless I help and WATCH THEM CLEAN THEM. LOL🤣
Hello was watching your channel they are hog maws that have been cut up in smaller pieces. I also clean and cook them along with the chitterlings and they get just as tender as the chitterlings. It all good.
Drusilla, thank you. At most I was gonna cook the hog maws about 2 hours ahead of the chittlins. I couldn't get Aunt Bessie's so these small Smithfield chittlins might disappear if I cook them too long
Hey Jackie. You are my soul sister in the south. My hubby and I had a craving for some and cooked some up two nights ago. We call "punches" "hog maws" up north. My recipe must have onions because I love the flavor they give. I also like to kick mine up with a dash of hot sauce when I serve up my plate. Good job!!!
Hey Bridgette! Thanks Soul Sister! You know it’s that time of the year and since it’s been so long since I’ve cooked chittlins I wanted some real bad. There’s nothing else in this world like them.
I know people say that it’s slave food but I still love them and I’ll probably enjoy them til the day I die.
Thank you for watching. Stay safe and God bless.
@@JackiesSouthernSoul - Yes. As slaves, our ancestors were thrown the least of everything, even the pig. Ironically, when the slavemaster tasted them, he loved them and started selling them!
@@JackiesSouthernSoul 1¹
1
Oh!!!!!!!! She means Hog Maws lolol. I was gonna ask what are punches
I am so mad at myself right now! I live in Boiling Springs, SC. Work as a law enforcement officer here in spartanburg county. Well I didn’t get to travel home for thanksgiving this year because we had to work, so I made my own thanksgiving meal. I wanted to do a pot of hogs and chitterlings like mama used to make but didn’t want to mess them up. So I searched online but couldn’t find the right/perfect video with instructions. Just started watching yours tonight, and saw the Dorman shirt on the male in the video and was like “THEY’RE IN SPARTANBURG, SHE COULD’VE TAUGHT ME!” 😂😂
Hey Keyshawn. That’s my Son Gregory Jordan. Both of my Sons graduated from Dorman high school. That’s a whole university over there with tons of room for expansion.
I hope you’ll get to try the recipe for my chittlins in the near future. I wanted to cook some but they were to high in the grocery stores. I’m going to look for some in January and cook them. I’m the only one who will eat them but I’ll probably try to get three buckets anyway. Them I’ll invite my Mom and Sister Angela over and make a video with them.
Jackie, thank you! When I've watched too much news or life seems down I turn to good food videos to reconnect. I was hunting for hog maws out of the love for them at a Kansas City, KS taco/butcher shop. Never prepared them myself so I was curious. Your channel popped up and I was subscribed but I hadn't seen ya in my feed for ever so I clicked the the bell. I'd have the the taco shop sear them a lil till crispy. Yum for sure. Tks for your prep info. My heart is rekindled when your family gives grace and thanks to our higher power. Sorta mushy I know but I feel reconnected to my fellow human beings watching ya.
Thank u for being so informative about the temperature on the stove, this is a cool recipe I love chittlins 💙
Looks very delicious
I always help my grandmother cook them as a child just for that reason I always knew I was gonna cook for myself when I got older and chitterlings are one I choose to clean and cook its just more mind settling and my grandmother only uses salt, seasoning salt and black pepper so I trust your cooking already
i dont even eat pork but the way she made that look i will try it lol im telling you we are a creative people lol love it! enjoyed the video
Thank you 😋
Get Country Girl! YASSSSS add the Hot Sauce...on 🔥!
That looks so good 👍 😋
Love love love the video!!!
Hey Jackie! Before this video, I had never head of punches. I'm 65 & from Suffolk, Va. Would punches be the same as hog mauls? If I remember correctly that is part of pigs stomach.
I m 81 and never heard the term punches. We always called them Mawson. Learn something everyday no matter the age❤
I mean hog maws.
I've been brought up the same wayday is looking tasty
WOW FRIEND, THANKS FOR SHARE
Delicious and the original soul food .
Yes, thank you ☺️
The best chitterlings ever is Aunt Bessies if you're pressed for time in cleaning. These are the ones to buy. Cut the cleaning process considerably😊
Absolutely!
Ty for presentation,ur beautiful enjoyed.
Your your chickens win any good I like the other peoples better it was no taste test bland. I did everything that you did didn’t like them at all. Maybe try another recipe of yours but not this. 30:08
Ooh I love me some chitterling end malls
I e got 3 buckets of chittlins thawing in the fridge. I’m cooking them for New Years.
I don't know why or how I love chitterlings and hogg maws. I don't remember the first time I tried them, but HOTT DAMN ma'am. Gimme Some.
I know @derekbirr6761! I guess you are like many of us who grew up eating them. It is an acquired taste but I love them too. I just don’t eat them much anymore because I hate to clean them and they are so expensive!
Lol I feel you!! I like my chitlins the way I like my chitlins !! you hear me!!
Great job!!
Lol!
I love chitterlings😋 Oh my they look good😍 but where’s the HOT SAUCE 🤷🏾♂️
Stop play❤
Just before I looked at your video I saw one that the person added vegetables and spices and drained the chitterlings. I wondered if you could taste the chitterlings at all! The only difference between me and you is I put in an onion and salt and let it boil it's head off!! Thanks for putting your video out letting me know I am not alone!!! :-)
Thx you so much and happy to see you include your fam. It was very real and candied and I appreciate that. I viewed the one you were referring to and wondered if the taste had been washed and drained and baking soda, salt and vinegared away, but I did like the idea of the veggies and hope it did not take anymore away from the taste.
I’m just a country girl. All I need is the chitterlings. Lol!
Plate of chittaling looks good to me. Thank you
I know that’s right, I Don even need hot water cornbread nor chow chow(type of relish).
Wow my mouth is watering, can’t hardly wait for Thanksgiving, TFS💕
i don't mean no harm, i have never seen no chitterlings on Thanksgiving or Christmas, only on New Years!!!
I love it 🙌🏾🙌🏾🙌🏾🙌🏾🙌🏾🙌🏾🙌🏾🙌🏾
First time hearing hog maws referred as punches.
Same
New Subscriber... I Love Chitterlings & Hog Maws mixed & You clean your Chitterlings like ME 🙏😊😊🙏
Thanks for another great video, Jackie!!!
Thank you Uncle Rey!
@@JackiesSouthernSoul you bet
Great video and recipe ! Never had these. Maybe someday.
Hey Susan!
Chittlins aren’t something that you jump into if you’ve never had them before. Their smell and taste are very pungent so be warned my friend.
I like your video about cleaning your chiltlin I have had any for a long time!!! I going back old school and make me some if I have to eat them bye myself!!! Great jobs I enjoy watching your video. Cooking in the crock pot I will try them. Thanks for the idea!!!👨👪😀🌈🎶
You are welcome Claude!
Hog Maws are the lining of the stomach, the Chitterlings are the guts. For those that don't the difference.
We call those hog mawls
Yes Lucy we do to!
We do too never heard of punches but it seems to be the same thing,also we call chitterlings,kys in our household my family is from the south
We do too
@@JackiesSouthernSoulhey cousin love you just checking in
@@cookingwithkay9259
Hey Love! Love you too! Thank you for watching my channel. It means a lot to me 😘
Oh-oh here they are, and I gotta go to a simple job. BUT I WILL be watching the whole show later.
Thank you Timme!
Don't cook 6.to 8 hour
Thank ya for the recipe I’m definitely gonna try it
Simple recipe! Now if only I could find enough chitterlings for Thanksgiving. Thank you for watching and God bless!
My MOTHER like to clean and cook Chitterlings and Hog Maws . I'm sorry I don't eat them . I like how you cleaned and washed the meat real good . "You're right about not eating everybodys cooking" ! 🙂😊
Thank you Torre!
You making me want to go and get some im trying to hold out until Christmas
Hey Auntie!
So where do you find your Aunt Bessies chittlins? So far the only place I have found them is at Quality foods. Neither Food Lion’s had them.
I only had maybe less than a cup and I could feel my blood pressure rising. So no more for me til Thanksgiving then that’s it. Love you!
Look good Jackie! Get an Instant Pot/equivalent pressure cooker. You won't regret it believe me. You'll save money on that "light" bill, loads of time, your appliances lifetime, and gain much more time for enjoyment with family and friends. Best wishes!
Hey Bassmastadee! We’re going to invest in a Insta Pot by Spring. I’m amazed at how fast they cook.
@@JackiesSouthernSoul Enjoy it Jackie! And give it all it's worth and more! Looking forward to seeing the vids.
Well I have already cleaned 5lb maybe about 3wks ago and put them in the freezer, because I am planning on buying another 5lb and cook them next month of July 2023. I haven't had them in so many years.
This time I will be cooked them in the crockpot for the first time and I have a size 3 1/2 cockpot. So I am hoping that 10lb of chittlings and 4 cup of water fit in there. Might use chicken broth instead of water. I will be boiling my once pouring the water off, I have to stay away from a lot of grease. Blood work didn't turn out to be great with that. Thanks for the video
Hey Faye! I’m in the mood for a lit bit of chitins this year myself. I’m looking for some to make for Vlogtober next month! Wish me luck finding them😉
You right! everybody method and to taste differ. To begin my chitterling after cleaning; I bring them to a boil. About 10/15 minutes turn off and remove from heat. As it cools all the rest of the scum, segment and grease floats to the top and I skim it off. In another pot I put my water and chicken broth or bouillon cubes and as it is ready I put my chitterling in with whole potato and quartered onion and bay leaf. Cover and cook. Half way thru I put white pepper, garlic, celery seasoning, and red pepper flakes. You can remove the potato and of course the onions melt into the chitterling. I don't put additional salt because the chicken broth or bouillon cubes have plenty of salt. Salt is like kryptonite to black people. Some people like hot sauce or catsup on their chitterling and that is additional salt. Continue with medium heat until tender and done 3 to 4 hrs 10lbs.
Jakie you gave everyone the true secret of soul food. I hope everyone caught on to that. The real meals that came out of your mommas kitchen only had those ingredients you used. One of my peers told me when she was teaching me to cook pintos... "let that food cook itself" ..
Subs going up 📈📈📈👍🏼👍🏼
3 years later, looking at this video I had to understand that you. We're speaking of hog laws. Iive in Oklahoma never heard that term before of punches for hog laws.
Those Look, Good…them there Chitlins Gurl…lawddddd
I ❤ your recipes especially the ten day detox I'm down to 195 lbs. & my honey is loving it but I've stopped eating pork 4 yrs ago and chitterlins, I've not had in decades. So I'll pass on this one. No ❤ lost...
Thank you Tasha! Hunni I have crashed and definitely burned with my weight loss efforts but I’ll pick back up the first of the year! Congratulations to you and your husband! I’m glad that I could motivate you both. God bless!
Yummy
Thank you!🙏🏽
I live in Spartanburg too I got me some thank you for the info
You are welcome Wanda!
2021 can't find chitterlings no where with the way things are going may not ever be able to get them for awhile. I crave them and hog maws just don't cut it.
That first look at you stirring that pot got my stomach salivating.. I didn't even know that was possible!
Lol! Thank you!
Yes the Aunt Bessie were hard to find and when I did they were prices.... almost twenty dollars a bag but you have to pay for what you want .....a lot for so little lol
Hey Marilyn! Yes they are so very hard to find. My only complaint is that you don’t get a full 5 pounds of chitterlings. You get approximately 3 pounds of chitterlings and two pounds of water. That’s false advertising. I’m going to write to them and see if I can get anything done about that. I don’t mind paying whatever they charge but I at least want my 5 pounds of chitterlings!
No Aunt Bessie's this year either. I'm up north
What is punches and where can I buy them as I never heard of them?
Punches, hog maws and stomach are all the same. Walmart and Ingles carries them this time of year and through the new year. Your best bet is to visit a country meat market.
I've never heard anybody call hog mawls punches!!
Country talk but that’s another name for them too. Now you know 😉
I never heard hog maws refer to as punches.
Yep that’s a fact! Different terms for different regions and actually cultures as well! Not everyone calls them Maws.
I love black pepper and I clean my chitterlings well... my family knows and they eat them whenever I cook them... I barely be wanting to share lol... coming to ppls house judging their hard labored food 😅 I dont leave the chitterlings pot out when ppl come to get a plate 😅😅😅😴
Exactly. We used to hide the chitterings too. You not going to come over to my house and eat up all of my hard work at one sitting.
Next time if want more buy more bags but I'm like you can eat a lot 😊
i didn't know hog maws took that long to cook!
That water looks dirty. Those chilling aren't cleaned good. Never-ending, u took the skin off. U cleaned the chilling like my family. ❤❤❤❤❤ good job
My son and I will join you for Thanksgiving!!
Lol!
Jackie’s Southern Soul YOU ARE LAUGHING, I AM DEAD SERIOUS!!!
Thats the way i clean and cook mines
Well I clean my own ,I trust my judgement on cleaning my chittling,but TBE membrane I do not remove cause you be wasting your money on them cause they already to high,so i clean the dirty looking stuff and the fat,and I do cook with what season that give a good flavor
I'm hollin because they don't like them😂😂😂😂
Nope!
NOOOOO you didn't 😍
Omg the holidays are on the way!! This dish is for grown n sexy 😂!!
Definitely for the grown and sexy. Thank you King Chef!
@@JackiesSouthernSoul
You seen my Carolina Hash yet that's another grown n sexy dish 🍻
Amen
What happened to the hot sauce and potato salad ummmm um lol 👍🏾but looking good
Next time!
You're RIGHT
how much for a good bowl PLEASE!!! I am not asking as a joke. I am on a fixed income but I am craving old school food that melts in my mouth.
And one more thing before I go,?? I'm 60 and I ain't never heard of Pontius?? I grew up hearing hog mogs, matter fact my grandmother called them hog mauls, and my grandmother's mama called then hog mauls, and they straight from the country, North Carolina
She cleaned the hell out of them. That juice is clean. I cant wait to cook me some.
Thank you 🙏
Where did you get those??
I found the chittlins at Quality Foods in Greer SC!
😋😋😋😋
I want to make the chiltting
I cook rice with mines, enjoy,much love
So Ms. Jackie are you saying that I should cook the hog maws by themselves!..I’m making some for Thanksgiving!
?
I clean my maws first then start cooking them before I even start cleaning my chitterlings. Of course this was before I found the Aunt Bessies brand which are much cleaner and takes less time to clean. Since they take so long to become tender this works for me.
To answer your question more specifically I would let the maws cook for about 6 hours by themselves then add your cleaned chitterlings to them and let them cook together until the chitterlings are done.
yes I cooks mine by their self bc the chitterlings get done faster than the chitterlings
What are 'punches' ?
Punches are part of the pigs stomach. People usually add them in with chittlins to help stretch the portion of chittlins.
They are very tough and need to be cooked longer than the chittlins.
Since it takes hours to clean chittlins I usually prepare my punches first by washing cleaning and cutting them up. That way they have already been cooking hours by the time all of my chittlins are clean.
When everything is done everything will be nice and tender.
What’s punches instead of maws.
Same to me!
I boil mines 2 times and rinse because the water is fat greasy and stinky, they need to be rinsed
You are throwing out all the flavor by doing that. Chitterlings need fat to bring out the flavors. Skim off the gunk when they are boiling as it accumulates. Once they are done cooking then and only then do I drain off excess fat.
Salt pepper and red pepper flakes are all I put in mine. Occasionally onions ham hocks and potatoes at the very end😋
👍🏿👍🏿🔥
This is how I was taught just add salt, and pepper not all those vegetables in my chitterlings.
I agree dear! Not everything calls for a lot of other ingredients. I’m not knocking anyone’s recipes though or saying it’s wrong it’s just me and how I like things. I’m the same way about fresh vegetables from the garden, less is more and you can taste the flavor of what you are cooking.
Just left Walmart, in Greer got 3 bags today and 5 bags 2 weeks ago there also. Call them and they will hold them for you.
Amen! I got a whole case a couple of weeks ago plus I had 2 bags already. I’m all taken care of for Thanksgiving now. I won’t cook anymore until next Thanksgiving or Christmas!
I can clearly see those are Aunt Bessie's lolol
You got to take off the fat.😐 My chitlins still tastes like chitlins but I got to get rid of all that heart stopping, artery clogging fat. They're good but they're not worth dying for. After I cook mine I put them in the freezer. You'd be amazed at how much fat I lift off when I'm take them out. And then I go back ramp up the seasoning, add broth and what have you and they taste great! 😋 To each his own. Yours look good! 😋💞
I remove the fat after they are done not dumping everything several times during the cooking process and yes to each their own. For those who choose not to dispose of the fat it’s not a crime but why eat pork at all if you’re worried about how unhealthy the fat is over how unhealthy the pork is. Odd statement.
I rinsed too before and they tasted bland. It never did get up to par again 🤣🤣🤣
The only thing that gross me out is that there aren’t any
Left over 😃😃
A par boil is only 10 to 15 minutes, not an hour.
Why are the maws called punches this is my first time hearing that word being used
I’m not sure Dear I guess it’s a country thing. A lot of people have never heard of them called them punches but it is their name also!
Par boil the funk off and add your seasoning 71 years old and from Mississippi.
GET U A (IN-ST-POT) it will cook any thing in less time girl I cook everything it will be ur Best Friend
WTH are punches????
Take off the rings😮
You take yours off!