Q&A for How to Clean Chitterlings

Rub your nostrils with soy sauce; it blocks the smell very well.

Place in cold water and pull the fat and debris out of the inside. Turn them inside out if possible, and be mindful to remove any brown discoloration. Move clean chitterlings to a clean container as you work. It takes at least 2 passes.

Yes, you can get sick if the chitterlings have been contaminated with Yersinia enterocolitica, Salmonella, and E. coli. It is vital that you clean the chitterlings thoroughly.

Never put raw chitterlings in the fridge, cook first and then store in a container with lid in the fridge.

This is needed to get rid of bacteria and debris. It is better to make sure the chitterlings are cleaned thoroughly, to prevent diseases.

Since chitterlings are the entrails of the pig, as with other digestive track intestines, they very durable, hardy, and resilient. They are one of the toughest portion of the swine. Once they are prepared, boiled, and properly processed, including adequate white vinegar, and other preservatives to wit spices, Chitterlings can withstand months and months of proper temperature freezing. I have lined my durable freezer containers with plastic -saran wrapped tightly, then seal the container, making the date, and taken some out for the moment over a year or more from being properly frozen. I just drop the plastic sealed wrap into warm water and later simmer to thaw out enough for dinner.

If you take the membrane off, they get mushy because there’s nothing holding them firm. It’s recommended to remove the membrane, but you can keep it on if cleaned thoroughly.

They can be refrigerated for 3-5 days. After that you may freeze in a freezer-safe container.

I don't see why not. Cinnamon will not stop the heat from killing the bacteria.