Chitterlings, Oxtails, Pig Feet and Hogmaws on the Stove

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Cooking Chitterlings © Delores Randall

 

I can’t remember when I was first introduced to Chitterlings. As a child I remember my Auntie Bertha preparing Chitterlings mixed with Hogmaws. Occasionally there may be a pot of Pig Feet and Oxtails simmering on the stove. Folks would flock to my Auntie Bertha home during the holidays. Those were some of the most joyous moments of my childhood. The aroma of fresh rolls lingered in the air. When I moved out on my own; I continued to cook Chitterlings during the holidays specifically on New Year’s Eve. I love Chitterlings smothered with Hotsauce and a dash of Garlic. I can literally eat the artery clogging chewy pig intestines all day. Chitterlings are still served with the main Thanksgiving, Christmas, and New Year’s Eve main meal along with Turkey with all the trimmings, Country Ham, Roast, Sweet Potatoes, Mash Potatoes, Rice, Macaroni and Cheese, Sweet Potatoes, Collar Greens, String Beans, Stuffing and Gravy. The desserts would be Sweet Potato Pie, Pound Cake and Cheesecake with any beverage to wash it all down. I personally prefer Frexienet, Juice and Water on the table.

It literally takes all day to prepare Chitterlings properly. First the pig intestines must soak, scrubbed and all the gook and fat pulled out. Not too many folks in my family cook and eat Chitterlings anymore. More for me….YUMMY! I put celery, onions, fresh garlic and green peppers in mine. Cook until tender and season to taste afterwards with red pepper or hot sauce. The best place I’ve purchase cooked prepared Chitterlings in the Maryland area is a place called

In Colonel times, hogs were slaughtered in December. During slavery, in order to maximize profits, slave owners commonly fed their slaves in the cheapest manner possible. At hog butchering time, the preferred cuts of meat were reserved for the master’s use. The remains, such as fatback, snouts, ears, neck bones, feet, and intestines were given to the slaves for their consumption

In 2003, the Smithsonian Institution‘s Anacostia Museum and Center for African American History and Culture accepted the papers of Shauna Anderson and her business, The Chitlin Market, as part of its emerging collection of materials about African American celebrations, foods and foodways.

 

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Oxtails served over Rice and Collar Greens © Delores Randall

 

Another staple is Oxtails served over rice with Collar Greens. I would love a bowl right now. Oxtails are eaten by most cultures throughout the year. Oxtails are easy to cook. Boil with your favorite seasonings and vegetables….I love mine to have a spicy flavor.

 

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