Recipes that are perfect for Aunt Bessie's pork chitterlings include simple ways to make boiled chitterlings. Aunt Bessie's chitterlings are cleaned before packing, which eliminates the tedious steps of repeatedly washing the chitterlings before cooking. Remove the chitterlings from the bag, rinse and cook according to directions.
Make simple boiled chitterlings by placing 10 pounds of cleaned chitterlings into a 6-quart pot of cold water. Bring water to a full boil, and add 1 coarsely chopped onion, 2 teaspoons salt and 1 teaspoon each red pepper flakes and minced garlic. Reduce heat, and simmer them for 4 to 6 hours or until desired tenderness is reached. Chitterlings are traditionally served with hot sauce and vinegar.
To make a large batch of Creole-style chitterlings bring 20 pounds of chitterlings to a boil in a large pot, drain, rinse and cover chitterlings with water. Cut 1 large potato and add to the pot along with 2 large peeled onions cut into halves. Add 1 chopped green pepper, 3 cloves garlic, 3 celery stalks and 1 cup apple cider vinegar. Additionally, add 2 tablespoons salt, 1 bay leaf and 1 teaspoon each Creole seasoning and red pepper flakes. Cover the pot, and simmer for 3 to 4 hours.
Remove chitterlings, cut into 1-inch pieces, return chitterlings to the pot and drain away most of the liquid. Discard the bay leaf, onions and celery and heat through before serving.