Chicharon Bituka

Chicharon Bituka (Crackling Intestines)

2 kilos (about 4.5 lbs) of beef intestines
rock salt
1/3 cup vinegar 
a piece of ginger, 
some iodized salt and some chili powder. 

Seasoning:
2 teaspoons of very fine iodized salt
about ¼ teaspoon chili powder (more if you like)
a dash of MSG (optional)

Cooking Instructions:

First step is to cut the intestines to about 40 cm (15 inches) segments. Wash them properly over running water then drain.

Fold one end of the intestine inside the tube. Then use the bamboo stick to push it through to the other end effectively turning the intestine inside out. 

Using hands, rub the intestines with rock salt to remove the white slimy membrane of the inner wall. 
Rinse it properly under running water. Do this several times then drain it thoroughly.

As the final step, add in about 1/3 cup vinegar. Mash the intestines with the vinegar to further remove fatty membrane and slimy substance. 

The intestine will turn to pale white color as the vinegar will remove traces of objectionable substances. Do this twice then rinse the intestines off. 

Heat two large casseroles half filled with water. When the water is boiling, add all the intestines in the first casserole and let the water boil again. When it is already bubbly and scum starts to appear on the surface, lower the heat and carefully transfer the intestines to the second casserole with boiling water.
Add in one tablespoon of iodized salt and 2 crushed thumb-sized ginger and continue simmering on low heat until the intestines are just tender. It would usually take an hour, sometimes more, especially for the tougher beef intestines like this.

Remove the intestines from the broth; let it cool and slightly dry up. Cut it all up to about 1-inch length. Discard the broth.

This involves two-time deep frying. Heat enough oil in a medium wok or frying pan. When the oil is really hot, carefully deep fry the intestines in batches until just light brown in color. This is just partially cooked at this point. Drain the excess oil using paper towels. While it cools down, continue frying with the rest of the intestines.  

After the last batch, the first batch should be ready for the second and final frying. Repeat the deep frying process, but this time, cook until the intestines are golden brown and crisp.

In the meantime, mix about 2 teaspoons of very fine iodized salt, about ¼ teaspoon chili powder (more if you like) and a dash of MSG (optional) in a small bowl until a seasoning like this is attained:

Drain the fully cooked “chicharon” in paper towels. Sprinkle them with the special seasoning while still hot. When it has cool down and become crisp, transfer in a wide platter and serve with the traditional vinegar + chili + garlic + salt dipping sauce.