Chitterlings
Chef Edouardo Jordan of Salare | Seattle
Yield: 8 to 10 servings
Adapted by StarChefs | September 2017
INGREDIENTS
15 pounds chitterlings
150 grams garlic, thinly sliced
1.5 kilograms yellow onions, diced medium
1 kilogram carrots, peeled and diced medium
60 grams jalapeño pepper, diced medium
2.5 kilograms chicken or blended pork stock
75 grams extra virgin olive oil
Salt
Hot sauce
METHOD
Thoroughly clean chitterlings, scraping the lining, and slicing into ½-inch strips. Rinse in warm water and strain. To a pressure cooker on medium heat, add oil and sauté vegetables until soft. Add chitterlings and stock to pot, season with a couple healthy pinches of salt. Seal pressure cooker and bring to 15 psi and hold. Cook for 45 minutes to 1 hour and let cool. At pick-up, warm chitterlings and season with salt and hot sauce. Ladle into bowls.
