Preparation

Pork is graded on two levels: "Acceptable" and "Utility" grade. Acceptable grade pork is the only fresh pork sold in supermarkets. It has a high ratio of lean meat to fat and bone. Utility grade pork is commonly used in processed pork products and not available for purchase as is to consumers.

Most pork offal benefits from slow cooking with a moist heat method such as braising or stewing. For best results, chitterlings are boiled for hours until they are tender.

Before cooking, the chitterlings need to be thoroughly cleaned. It is recommended to boil the chitterlings for 5 minutes prior to cleaning in order to kill any bacteria that might be present. Then they need to be cleaned inside and out, removing fat as well. After cleaning and rinsing 3 to 4 times, they are ready to cook.

Boiling

Boiling is the rapid vaporization of liquid when the liquid is heated to the item's boiling point or when the vapor pressure is equal to the pressure of the gas above it or exerted on it. Items are brought to a rapid boil and then the heat is reduced so the pressure of the rapid boil is reduced or lowered and simmering takes place. Many items are brought to a boil and then the heat is reduced and the item is then cooked at a simmer (less force and agitation). This is especially a factor when preparing stock. If the agitation of the boil is too strong, the clarification step or process is disrupted and the outcome is a cloudy stock.

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