Prepare chitterlings by cleaning them well, soaking them in cold water, boiling them and adding several ingredients for flavor during the simmer stage. Chitterlings are easy to prepare but take several hours of preparation time.
Start with 10 pounds of chitterlings or pork intestines. The chitterlings need to be checked for any foreign material and cleaned well. Make sure to leave on some of the fat because this gives extra flavoring to the meat. While checking the chitterlings, soak the remaining meat in cold water.
After the cleaning is complete, soak the clean meat in cold water baths for several minutes at a time. A minimum of two water baths is needed. When the meat is a clear pale to white, it is ready to be cooked. Place the cleaned chitterlings in a 6-quart pot and fill with water. Bring this to a full boil. Once boiling, add 1 chopped onion, 2 teaspoons salt, 1 teaspoon crushed red pepper flakes and 1 teaspoon minced garlic. After seasonings have been added, turn temperature down and let simmer for three to five hours.
The longer the chitterlings simmer determines how tender they are. Some common foods served with chitterlings are spaghetti, turnip greens, potato salad and cornbread. Some people eat chitterlings with vinegar, hot sauce or mustard added to it.