Chitterlings, also known as chitlins, are a soul food delicacy made from boiled hog intestines. Properly preparing them requires extensive cleaning and long cooking times. That’s why pre-cooked chitterlings like Stevens can be a convenient shortcut for enjoying this savory dish.
In this article, we’ll provide a complete guide to cooking Stevens pre-cooked pork chitterlings, from storage and prep to reheating and serving. With just a few easy steps, you can have tasty chitterlings on the table that still capture the essence of this traditional recipe.
Stevens is a popular brand of pre-cooked chitterlings sold in grocery stores across the country. Their chitterlings come already cleaned boiled and simmered in a tangy vinegar sauce. This eliminates the tedious and smelly process of dealing with raw chitterlings.
According to the package, Stevens chitterlings are fully cooked and just need reheating before eating. They are made from small intestines of USDA inspected pork and contain no artificial flavors or colors. The ingredients include pork, water, vinegar, salt and spices.
Proper Storage for Stevens Chitterlings
To ensure safety and quality, proper storage of Stevens chitterlings is important:
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Keep refrigerated at 40°F or below and use within 4 days of opening package.
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For longer storage, freeze at 0°F or below for up to 2 months.
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Thaw frozen chitterlings overnight in the refrigerator before reheating.
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Do not leave chitterlings at room temperature for over 2 hours total time.
Proper refrigeration prevents bacterial growth and freezing prevents quality loss over time.
Preparing Stevens Chitterlings Before Cooking
Before reheating Stevens chitterlings, follow these prep steps:
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Wash hands and prep area thoroughly before and during handling raw chitterlings.
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Sort through the chitterlings and remove any large pieces of fat, if desired.
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Cut the boiled chitterling pieces into smaller, bite-sized 1-2 inch pieces. This allows them to heat evenly.
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Drain most of the liquid from the package, reserving some to keep chitterlings moist.
Proper prep sets you up for quick and even reheating.
How to Cook Stevens Brand Chitterlings on the Stovetop
Here is a simple stovetop method for cooking Stevens chitterlings:
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Add the drained and cut up chitterlings to a saucepan or skillet.
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Pour in 1-2 cups of the reserved cooking liquid or water to moisten.
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Cook over medium heat, stirring frequently until heated through, about 15-20 minutes.
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Season with hot sauce, black pepper or other seasonings as desired.
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Serve warm with traditional soul food sides like collard greens, cornbread and mac and cheese.
Always cook to an internal temperature of 165°F. Add more liquid if chitterlings start to dry out.
Baking Stevens Chitterlings in the Oven
You can also bake Stevens brand chitterlings in the oven:
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Preheat oven to 350°F. Lightly oil a casserole dish.
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Add chitterlings and 1 cup reserved liquid or broth to dish.
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Cover tightly with foil and bake 45-60 minutes until hot, stirring once.
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Uncover last 10 minutes to brown tops if desired.
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Check internal temperature to reach 165°F minimum.
The oven’s dry heat crisps and browns the chitterlings nicely. Baking also frees up stovetop space.
Tips for Reheating Stevens Chitterlings
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Heat chitterlings slowly and gently over medium or medium-low heat to prevent scorching.
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Stir frequently during reheating for even heating.
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Add more cooking liquid or broth if chitterlings start to stick or dry out.
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Cook to an internal temperature of 165°F as measured by a food thermometer.
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Add any extra seasonings once chitterlings are fully heated through.
Serving Suggestions for Stevens Chitterlings
Here are some classic southern-style sides that pair well with Stevens chitterlings:
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Hot sauce or pepper vinegar – For spicing up chitterlings.
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Cornbread or biscuits – To soak up the savory juices.
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Collard greens or mustard greens – Cooked low and slow with smoked turkey.
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Black-eyed peas – Simmered with onions and ham hocks.
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Mac and cheese or grits – Comforting and creamy.
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Fried okra – Crunchy and delicious.
Don’t forget to offer hot sauce on the table so folks can customize the heat to their liking. Pour chili-infused pepper vinegar over chitterlings for a zesty flavor.
Storing Leftover Stevens Brand Chitterlings
Follow these tips for storing leftovers:
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Allow chitterlings to cool slightly before storing.
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Transfer to an airtight container and refrigerate within 2 hours.
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Use leftover chilled chitterlings within 4 days.
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Reheating leftovers in a skillet, saucepan or oven until hot, 165°F.
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Do not freeze previously cooked chitterlings.
More About Chitterlings and Soul Food
Chitterlings have a controversial history but remain an important soul food tradition. Their strong odor and intensive prep once made them a cheap meal for slaves and sharecroppers. Today, they still have devotees who love their unique flavor and gelatinous texture.
Other popular soul food dishes include fried chicken, catfish, black-eyed peas, sweet potatoes, ribs, ham hocks, red rice and gravy and banana pudding. Soul food brings families and friends together over hearty, comforting fare with deep cultural roots.
So for a taste of history without the mess and work, pick up a package of Stevens pre-cooked chitterlings. Follow our guide for reheating and serving these nostalgic morsels just like Grandma used to make. Just be sure to cook thoroughly and practice food safety. Then gather your loved ones to enjoy this distinctive flavor of the South.
Frequently Asked Questions About Cooking Stevens Chitterlings
Here are answers to some common questions about preparing Stevens pre-cooked chitterlings:
Do you rinse off the sauce?
Most cooks recommend using the vinegary sauce Stevens chitterlings come packaged in. Simply drain off most of the excess before reheating. The sauce provides lots of flavor.
How long do you cook them?
Plan on 15-20 minutes stovetop or 45-60 minutes baked at 350°F. Check internal temperature to reach 165°F minimum for food safety.
Can you microwave them?
Yes, microwave in a microwave-safe dish with a bit of liquid for 3-5 minutes, checking frequently. The texture may become more mushy than stovetop.
What’s the white stuff on them?
The white fibrous material is part of the intestinal lining. It’s edible but can be trimmed off if desired. Many aficionados enjoy consuming it.
How small should you cut them?
Trim any large pieces of fat then cut stew-style into 1-2 inch pieces so they reheat quickly and evenly. Smaller bites are easier to eat as well.
Should you add more seasoning?
Taste the chitterlings after reheating and add any extra seasoning if desired. Many cooks sprinkle on more pepper vinegar, hot sauce, garlic powder, onion powder or chili powder.