I've said it before, but I love love love chitlins.
However, it's a time consuming and smelly process. I've thought about it before, and if I was to make them, I'd cook them outside, like people cook crabs.
When I worked in DC, one of my co-workers would make me a batch every other month, so I never had to make them. Now that I no longer work in DC, I've been craving them, and always consider grabbing a bucket when I'm in the store.
So to clean them - soak them in cold water, then rinse them. Repeat until the soak water remains "clear". (About 4-5 times)
Two ways to cook them - boil or deep fry.
To boil them - take a big pot - fill with water and bring to boil. Add salt, chopped up onion, garlic, a spoonful of vinegar, chitlins and red pepper flakes. Continue to simmer for 4 hours. Serve with vinegar and hot sauce and a mess of turnip greens.
To fry them - First you boil them as above for 2 hours. Pull them out and chop up into bite sized pieces. Dip in egg then cracker crumbs and drop them in hot oil and fry until golden brown. Serve with spicy mustard or a remoulade.
