Cleaning chitterlings (pig intestines) requires thorough care to ensure they’re safe and ready for cooking. Start by rinsing them under cold running water to remove debris. Soak in a bowl of cold water with 1-2 tablespoons of vinegar or lemon juice for 30 minutes to loosen impurities. Drain and rinse again. Next, turn each piece inside out by pushing one end through itself to expose the inner lining. Use a small knife or your fingers to scrape off the fat, mucous, and any brownish residue, working carefully to avoid tearing. Rinse repeatedly under cold water until the chitterlings are pinkish-white and odor-free. For extra cleaning, soak in a fresh water-vinegar mix for 10-15 minutes, then rinse thoroughly. Boil in water with an onion and bay leaf for 10 minutes to further reduce odor, then drain. They’re now ready to cook. Always handle with clean hands and sanitize surfaces to prevent contamination. Keep refrigerated and use within 2 days or freeze for later.

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