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Cleaned and slow-cooked chitterlings are a traditional soul food delicacy that's a family holiday tradition across the South. This protein-rich dish has deep cultural roots and is typically served with hot sauce and vinegar.
Thoroughly rinse the chitterlings under cold water, removing any debris. Soak in cold water with a splash of vinegar for 1 hour, then drain and rinse again.
Place the cleaned chitterlings in a large pot and cover with fresh water. Bring to a strong boil over high heat, then lower to a steady simmer.
Spoon off any foam that appears on the surface during the first 30 minutes to keep the broth clear.
Add the onion (quartered), celery, garlic, bay leaves, salt, black pepper, and 1/4 cup white vinegar to the pot. Stir and reduce heat to low.
Cover and simmer gently for 4–5 hours, stirring occasionally to prevent sticking, until chitterlings are tender but not falling apart.
Taste and adjust seasoning if needed. Serve hot with a dash of hot sauce on the side.
