Southern Chitterlings Recipe (Aunt Bessie Copycat)

Southern Chitterlings Recipe (Aunt Bessie Copycat)

This authentic Southern Chitterlings recipe delivers rich, savory, slow-simmered flavor just like the classic Aunt Bessie style. Tender chitlins are cooked low and slow with onions, garlic, and bold spices for a deeply comforting soul food dish.

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Prep Time 1

Cook Time 3 30

Total Time 4 30

Servings: 8

Course: Main Course

Cuisine: Southern

Ingredients Method Notes

Ingredients

10 lb hog chitterlings pre-cleaned
2 large onions chopped
4 cloves garlic minced
2 tbsp apple cider vinegar
2 tbsp salt plus more to taste
1 tbsp black pepper
2 tsp crushed red pepper flakes optional
2 bay leaves
1 tsp paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp cayenne pepper optional
10 –12 cups water or low-sodium chicken broth

Method

Clean the Chitterlings: Rinse thoroughly under cold running water, separating each piece and removing any remaining debris or excess fat.
Vinegar Soak: Place chitterlings in a large pot, cover with cold water and vinegar, soak 30–45 minutes. Drain and rinse again.
Start Cooking: Add chitterlings back to the pot with fresh water or broth. Bring to a boil, then reduce to a gentle simmer.
Season the Pot: Add onions, garlic, bay leaves, salt, black pepper, paprika, onion powder, garlic powder, and cayenne.
Slow Simmer: Cover partially and simmer on low for 3–4 hours, stirring every 30 minutes and adding hot water if needed.
Taste & Adjust: During the last 30 minutes, adjust salt and heat to preference.
Rest & Serve: Let rest 10 minutes off heat before serving hot with broth.

Notes

Always rinse pre-cleaned chitterlings again for best texture and safety.
Do not boil aggressively—low and slow ensures tenderness.
Flavor improves after resting or overnight refrigeration.
Store leftovers with broth to prevent drying.
For extra richness, substitute half the water with chicken broth.