"Chitlin’s From Slave food to Delicacy | The Black American Kitchen | CrossRoadsNews | Local News. Loyal Readers. We Deliver | Decatur, GA Sharelle D. Lowery | 1/8/2014, 5:20 p.m. Cooked Chitlins Sharelle D. Lowery Chitlin's. However you feel about them it is never dry or ho-hum. Either you love Chitlin's and the way that they taste or you cannot stand the smell or even the thought of what you may be eating. Everybody feels strongly one way or the other about the Southern Soul Food delicacy. Let's get into what they are where they came from and potentially where Chitlin’s are going. What Are Chitlin’s? Chitlin’s are a dish typically found in the American south, but they are prepared all over North America. They are essentially pig intestines. They take a long time to clean and cook and are so labor-intensive that the presence of Chitlin’s are typically reserved for special occasions and the Holiday season. Chitlin’s are cooked either stewed/broiled or fried.

They are sometimes spelled and referred to as Chitterlings. While many people know of Chitlin’s from the Black Southern Palate, a form of Chitlin’s are actually prepared in most cultures including Europe, Asia and South America. The History of Chitlin’s Most people of color believe that Chitlin’s were "invented" by slaves who received the last of the unwanted meat from the annual hog killings of their slave masters. We did the best with what we had and Chitlin's was one of the dishes that we made with the "extras." And this is partially true. Chitlin’s as well as bacon and other pig meat were given to slaves as the leftovers. However, it is important to note that eating Chitlin’s and other animals intestines were not invented by slaves or even in America at all. American Black Slaves still held close to their West African heritage and rituals which included using intestines to be sacrificed to the gods, the Hausa actually eat the intestines of chickens. This highlights the fact that eating an animal’s innards is a signature of the West African Diaspora, not just an imposition of white slave owners.

Please also note that many slave masters requested Chitlin’s as a dish to be prepared for them because eating an animal’s intestines is quite popular in Britain and France. So conceptually this dish is one that both slave and slave master were enjoying because it was a part of both of their cultures before they were in America. Many Black Americans have discarded Chitlin's because of its tie to slavery. "We can now eat what we want." Are our thoughts. While eating Chitlin's was very popular in the early 1900's they have been reduced to a ritual that some adhere to for family traditions but have been slowly taken out of our regular meals. What about the smell? Chitlin's smell because they have not been cleaned properly. The feces from the intestines must be removed for health reasons and because if you cook chitlin’s and they have NOT been cleaned-you will know.

Here are a few ways to prepare Chitlin’s to maintain your homes pleasant scent: Clean your Chitlin’s thoroughly Cook your Chitlin’s outside Put a potato in the pot of Chitlin’s Cook / boil a pot of vinegar while you are cooking the Chitlin’s Put a few pieces of bread on top of the closed pot of Chitlin’s while they are boiling The Future of Chitlin’s Today Chitlin’s are seen as a delicacy by many and are expensive, but the number of Black American Kitchens that are preparing them are declining daily. The fact that many people of color are moving away from pork, the pungent smell and the difficulty of cleaning the meat makes this an expensive delicacy that we will not see in the American Black Kitchen moving into the next 100 years unless a major pivot in food occurs. And that is the REAL story of Chitlin's!

Be sure and follow me on Twitter @ClassySharelle Brains, Intestines, Pizzle - Chowhound Brains, Intestines, Pizzle By Eric Slatkin , published on Monday, April 16, 2007 / Edit Post Offal, the edible entrails and internal organs of animals, is widely regarded in American society as the Fear Factor cuts of meat. For the past few years though, chefs have been integrating offal into their menus, exposing squeamish Americans to what was historically a poor man’s meal. Cooking it at home is the next step; cuts of offal are sold at ethnic markets, and surprisingly, a large selection is carried at Wal-Mart. Butchers will also be able to get it, though it typically has to be ordered, and is often shipped frozen. 1. Liver. The gateway meal to offal, liver is widely enjoyed chopped, in pâté, and simply fried with onions. Lamb, chicken, duck, pig, and cows or calves are all fair game for liver-lovers, though cows’ livers are thought to have too pungent a flavor for many palates.

Liver is often used as a base to build off of in regional dishes like haggis or faggots . 2. Sweetbreads. These come from either the pancreas or the thymus of a young pig, lamb, or calf. They are soft in texture and mellow in flavor. Sweetbreads are common on restaurant menus; they are often lightly battered and pan- or deep-fried. Don’t be fooled by the name, as they are neither naturally sweet nor bready (though sometimes breaded). 3. Head Cheese. Head cheese has nothing to do with cheese and a lot to do with heads. It’s a terrine made by slowly cooking a pig’s head in broth until all the meat, gelatin, and fat can be pulled from the bones. It’s often served cold. Chef Fergus Henderson explains in The Whole Beast that he likes to throw in a few trotters (pigs’ feet) for good measure. He pairs it with his Sorrel, Chicory, and Crispy Ear Salad. 4. Chitterlings (Chitlins). The uncontested American patriot of offal, chitlins are made from the small intestines of pigs.

A staple in Southern culture, especially during the holidays, they’re typically deep-fried or thrown into a stew. There are multiple festivals dedicated to chitlins, notably the Chitlin’ Strut in South Carolina, which has been around since 1966. People get sick each year from improperly cleaned chitlins, so many Southern states give guidelines—like Georgia, which offers an unappetizing but informative poster . 5. Oxtail. Richard Shepard of J.W. Treuth & Sons in Maryland says that oxtails (historically from oxen but now usually from cows) are spiking in popularity. A good butcher, says Shepard, will make the slice between the vertebrae at the end of the spinal column, which will provide a cut with flavorful cartilage as well as some meat, most of which sits at the base of the tail. A common preparation is a long, slow braise, though Shepard likes Caribbean-style oxtail stew. 6. Kidneys. Chef Laurent Quenioux of Bistro K in Pasadena, California, enjoys cooking and eating veal or goat kidneys because of their strong, distinct flavor and firm texture.

When prepared correctly, he says, they should be “crunchy in the mouth.” Quenioux says that in France kidneys come surrounded by fat, and are much better to cook with, but the USDA requires that the fat be separated from the kidneys. According to Quenioux, people sometimes describe a faint taste of ammonia, which should be a marker that these cuts aren’t for everyone. 7. Tripe. Spongy-textured tripe usually comes from the first three stomachs of the cow: the rumen (referred to as smooth tripe), the reticulum (honeycomb tripe), and the omasum (book or leaf tripe). The USDA bleaches all tripe to clean it of impurities, which changes it from gray to white, but Brian Cunningham of Niman Ranch claims this is an unnecessary step and potentially damaging to tripe’s rich flavor. 8. Blood. If you’ve ever pricked your finger and sucked, you pretty much have a sense of the flavor of blood. But according to CHOW Associate Food Editor Regan Burns, magic happens when blood (typically it’s pig’s blood) is cooked and combined with meats and fats to become sausage.

There’s a blood sausage variant in almost every culture. Burns is a proponent of the Catalan variant, the butifarra negra . 9. Brains. The Dutch-German communities that settled in the Ohio River Valley brought with them many things, including their recipe for brain. The Hilltop Inn in Evansville, Indiana, has served it up since the restaurant was built in the 1840s. Co-owner Lanette Snyder made a cow brain sandwich until two years ago, when the USDA outlawed brains from cows over 30 months old for fear of mad cow disease. She says it took her six months to test and re-create an acceptable recipe for the still-legal pork brains. “Pig brains are more delicate and fall apart much easier than cow brains, which have a chunkier texture,” she states. “People were hesitant at first to the change, but now say that they like the creaminess of the pig and its texture better.” 10. Pizzle. Not usually found on Michelin-rated wine lists, pizzle wine is a traditional Chinese remedy for diminished virility. It’s made from any combination of powdered dog, horse, deer, seal, sheep, or ox penis.

Powdered seal penis is an expensive commodity, so be sure you’re getting the real thing: A 1998 study reported that powdered pizzle sold in Toronto as seal penis included dog DNA. Pizzle isn’t always powdered—ox penis is said to be excellent poached in vinegar and sautéed. Chitterlings and Chitlins Recipe, Whats Cooking America 2 large onions, coarsely chopped 2 large potatoes, peeled and coarsely chopped 1 green or red bell pepper, cored, seeded, and coarsely chopped 3 cloves garlic, minced Salt and freshly-ground black pepper to taste Hot pepper sauce Instructions: Cleaning Chitterlings: Soak the chitterlings in cold water throughout the cleaning stage. Each chitterling should be examined and run under cold water and all foreign materials should be removed and discarded. Chitterlings should retain some fat, so be careful to leave some on. Using a small soft brush, clean chitterlings thoroughly; rinse in several changes of cold water. Cut into 1 1/2 to 2-inch pieces. Place the cleaned chitterlings into a large pot; cover with water and vinegar.

Add bay leaves, onions, potatoes, green or red pepper, garlic, salt, and pepper. Bring to a boil; turn heat to low and simmer approximately 2 1/2 to 3 hours or until chitterlings are tender. Remove from heat and drain well. Serve with your favorite hot pepper sauce. Makes 6 servings. Health Officials Issue Precautions for Preparing Chitterlings by Virginia Health Department Families across Virginia will soon be cooking holiday meals. If your meal includes chitterlings (pig intestines), the Virginia Department of Health has recommendations for preparation that will keep your family from getting sick. "When preparing chitterlings the best way to avoid bacterial contamination and illness is to buy pre-cooked chitterlings," recommends State Health Commissioner Robert Stroube, M.D., M.P.H. "If raw chitterlings are used, they should be preboiled for five minutes before preparing as usual. Pre-boiling makes cleaning chitterlings easier and faster and does not change the taste." Dr. Stroube warns that bacteria in raw chitterlings or pig intestines can cause severe diarrhea, especially in infants. Chitterlings, commonly called chitlins, may contain the Yersinia bacteria.

The bacteria are spread from raw chitterlings by hands or by eating or drinking contaminated food or liquids. "Preparing chitlins is a lengthy process. Contamination within the home is hard to avoid. Baby food or formula should not be prepared or handled while preparing chitterlings due the potential for contamination. Infant formula or food should not be placed anywhere near raw chitterlings in the refrigerator. The Yersinia bacteria are different than many bacteria, because they multiply and spread even in the cold," Dr. Stroube said. Yersinia can cause severe diarrhea, bloody diarrhea, abdominal pain and fever. The symptoms usually begin within three to seven days after contact with the bacteria. Infants and small children who contract yersiniosis may require hospitalization, although the illness rarely causes death. Older children and adults may experience appendicitis-like stomach pain. The Virginia Department of Health recommends the following tips when cooking chitlins: Wrap the container containing the raw chitlins in plastic wrap when thawing in the refrigerator. Keep children out of the kitchen until the chitlins are pre-boiled and the kitchen is thoroughly cleaned. Handle raw chitlins as little as possible until after they have been pre-boiled.

Keep raw chitlins away from all baby food and formula. After touching the chitlins, wash your hands with warm water and soap, and clean under your nails. Clean sinks and all places touched by raw chitlins or their juice with hot soapy water or a chlorine bleach solution. Wrap all waste promptly and throw into an outside garbage can. Clean all pots, pans, buckets and utensils in the dishwasher or in hot soapy water. Wash dishcloths, towels or sponges used in cleanup in hot water. The Nasty Bits: Bung | Serious Eats The Nasty Bits: Bung Stewed Pork Intestine The last time I ate intestines, I was dining with friends in Atlanta at a soul food joint where, between mouthfuls of ham hock and collard greens, I insisted to our waitress that I wanted to try their chitterlings (pronounced chitlins.) When the plate arrived, our waitress apologetically told me that the chitlins would have been better deep-fried, which left me wondering why the restaurant didn't pop their chitlins in their excellent cornmeal batter and fry the heck out those suckers.

As it was, our chitlins were served boiled and barely salted; they remained unpalatable even after numerous applications of tabasco sauce and pepper. The problem with the chitlins was twofold: overly chewy in texture and too aggressively intestinal in taste. Someone, I am sure, must be willing to defend chitlins, that classic Southern dish of the smaller intestines of the pig, boiled with onions and served unembellished. Chitlins come from the same cooking tradition that offers such delectable treats as fried okra, fried green tomatoes, fried chicken, fried chicken gizzards, and hushpuppies, just to name a few gems. Maybe after all that fried food the palate wants something boiled, but chitlins, it seems to me, are an odd choice out of all the things that could be delicious if boiled. For a while I refrained from intestinal dishes, not so much because of my singular bad experience with chitlins, but because there are so many other innards with which to be distracted.

But now as the weather turns colder and soupy things become my default, I remember that one of my favorite toppings for noodle soup is, in fact, intestines. They are not the small intestines from which chitlins are made but part of the large intestines. At Asian markets you'll find this part of the large intestines labeled as bung. Its taste is meaty and porky and, because sometimes I am at a loss to describe that ineffably "gamey" or animalistic flavor of innards, let me just say that intestines taste "offal-y." There's probably a fair bit of bunk about bung: namely, that it tastes like feces or foul digestive matter (only if it is not fresh) or that that its texture is unpleasant (only if it is boiled for too long, or not long enough). The texture of the larger intestines is actually one of its appealing characteristics. Bung is tender and fatty, with some chewy resistance owing to the mass of tissues unique to that region.

There's a lot of fatty tissue inside, which is precisely why the large pork intestines taste better to me than the small intestines—in the large ones, there's plenty of the soft interior to enjoy. How to prepare bung? It's pretty similar to how you might make stomach. After an initial soak in water and vinegar, parboil the intestines, then simmer them in whatever flavors you would like. You can take the pan-Asian route and add ginger, soy sauce, rice wine, and star anise to your pot, or stick to some version of aromatics and herbs. As a topping for noodles or filling for tacos, intestines pair well with pickles because the sourness cuts through the fattiness of the organ. If you use the bung as a topping for noodles, simply cut the stewed pieces into thick slices and eat along with your choice of noodles, broth, and vegetables. If you prefer to eat the intestines in a dry preparation, they can be pan-fried briefly after simmering to achieve a subtly crisp char on the surface. Get the Recipe What are Chitlins? (with pictures) What are Chitlins?

Originally Written By: Tricia Ellis-Christensen Revised By: Erik J.J. Goserud Edited By: O. Wallace Last Modified Date: 15 December 2016 Copyright Protected: These 10 facts about space will blow your mind Chitlins are a type of food made from pig intestines. Sometimes referred to as "chitterlings," this dish is often found in the American South, and takes a long time to clean and prepare. Due to the labor-intensive preparation process, most people enjoy it on special occasions like Thanksgiving and Christmas . Though it has historically been associated with African-Americans, people in many other cultures and places eat similar dishes. Purchasing While chitlins may not be available at everyday markets, specialty butchers often carry them. The best way to find a location that sells them is through an Internet search or word of mouth. It's important to realize that some butchers don't clean chitlins before they sell them, so it's essential to confirm whether they're cleaned or not, and if not, take the necessary steps to eat them safely. Safety Uncooked chitlins carry potentially dangerous forms of bacteria including E. Coli, yersinia, and salmonella .

They need to be cleaned very carefully to prevent disease. If purchased uncooked, they should be turned inside out and boiled for at least 5 minutes. Any fecal matter or extra fat must then be removed by hand. Eating contaminated chitlins can cause extreme stomach pain; severe diarrhea, sometimes with bleeding; and a fever. Babies and the elderly are particularly at risk for complications from these symptoms, and may require hospitalization. Eating Many people say that chitlins are an acquired taste. Their smell can be foul and distasteful, especially during the cooking process. To avoid making a house smell, they're often cooked outside. The end product doesn't retain the strong smell though, and many people who dislike the odor while cooking still enjoy the dish when it's finished. Chitlins can be added to stews or soups, but some people prefer them deep-fried. The deep-fried version is often dipped in mustard or other spicy condiments. Some compare the texture and flavor to calamari and various other seafoods. History This dish originated during the time of American slavery. When pigs were slaughtered in the Southern US, the meat was often taken by slave owners, while the intestines were left for the slaves.

They were served in the winter, and over time came to be seen as a treat. After slavery ended, chitlins continued to be associated with African-Americans up through the 1900s, when there was a series of entertainment venues for African-American performers known as the Chitlin' Circuit. The dish remains popular in many areas of the American South, with some places even holding annual festivals to celebrate it. Similar Dishes The consumption of intestines goes far beyond the United States. Korean cuisine offers makchang, a form of grilled pork intestines; while French cuisine has tricandilles, which are grilled as well; and China has jiangsi chao dachang, in which the intestines are stir fried. Many countries around the world consume either sheep or cow intestines too. Ad Kishka refers to the grains in the blood sausage. Forgot to add that. anon990255 Post 12 Kishka is actually blood sausage and it does not mean intestine. Europeans make most sausage with intestine. But there is, however, a dish made of beef intestine. It smells terrible while cooked and I personally never touch it. My parents, however, eat it as often as they can.

lighth0se33 Post 9 @feasting – My family loves eating chitlins and pork rinds. We are just crazy about pork! Chitlins are sold at restaurants around here. We don't like cooking them ourselves, but we trust the restaurant workers to do it the right way and make them safe for eating. I grew up eating chitlins, so I don't have any qualms about it. Some of my friends think it's gross, but it's no big deal to me. healthy4life Post 8 There is no amount of cleansing that could be enough to make me eat pig intestines. Sure, you can remove the feces that you can see, but you can't remove the fact that intestines were used to move feces through the pig! I look at it like this. You can clean and sanitize a toilet bowl, but no matter how clean it was, you wouldn't want to eat out of it. This is simply because of what it has held in the past and what bacteria might be left behind. feasting Post 7 For some reason, I always thought that chitlins were deep fried pig skins.

I guess I'm getting them confused with pork rinds, which are sold everywhere. I see them in grocery stores in bags right next to the potato chips. calabama71 Post 4 The taste of chitlins is one that most people either love or hate. The taste of them depends much on how they are seasoned. Here is what I do when I cook chitlins: Clean the chitlins to remove EVERYTHING from the intestines. This is very, very important. I cook mine with onions and potatoes to mask the smell. Use hot sauce, ketchup,mustard, or your favorite sauce to enhance the flavor of the chitlins. I always cook black-eyed peas, cornbread, collards, and potato salad to compliment the chitlins. I have been told to always throw away any leftover chitlins to prevent illness. They should be eaten the same day that you cook them. Enjoy! cmsmith10 Post 3 The actual name is chitterlings. Through the years, we have adapted the word "chitlins". Chitlins are the intestines of a pig. They must go through a thorough cleaning before they are eaten.

They are considered part of "soul food" in the South. Side dishes will often include collard greens, fried chicken, and other traditional Southern foods. They are traditionally cooked outdoors because the smell is often somewhat unappealing! They lose a lot of their weight when cooked down. For example, you could purchase 10 pounds of chitlins and end up with only 5 pounds once they are cooked. nobreather Post 2 Eastern European cuisiness use pig casings to make "Kishka". These are similar to sausages, but they include other hearty ingredients like buckwheat or barley. They are often cooked in a stew. Kishka means guts or intestines. Jewish people use cow intestines to make Kishka in keeping with their dietary laws. It's actually quite good, but its certainly not "light eating!" Post your comments Soul Food Chitterlings Recipe - How to Clean and Cook Chitlins For Some Down Home Cooking Try Our Chitterlings Recipe Chitterings and Rice I really do love to eat chitterlings (aka chitlins). And this recipes is one that you have to try out for a true soul food eating experience.

Today we are going to teach you how to clean and cook chitlins in your kitchen without the nasty smell. Chitterlings and hog waws have long been a southern favorite. Down south we also like to call them "chitlins". Most often you will find southerners cooking up chitlins and hog maws during large family gatherings or holidays. I like to cook up a pot of chitlins on Christmas and New Years day. If you have ever had the experience of tasting some well cooked chitlins you'd agree that you just can't get enough of them. I like to eat my chitlins topped with hot sauce and served with rice, collard greens, and corn bread. What about you? My father in-law loves to eat his chitlins with spaghetti. Before we dig into the recipe, just in case you don't know chitterlings are pig intestines and hog maws are the pigs stomach. Here is the recipe for your enjoyment. Chitterlings Recipe Recipe Instructions: As always the key to great cooking is preparation and quality ingredients. Most people are too intimated to try to cook chitterling on their own.

But with the instructions that follow on how to cook chitterlings you'll be okay. Where to find Chitlins & Hog Maws You can find chitterlings and hog maws at your local grocery store. They are usually found with the frozen foods and come in 5 or 10 pound buckets or plastic. It will take several hours to thaw out your frozen chitlins. The hog maws come in packages and are also usually frozen. The hog maws are very tough, so it's a good idea to cook them while you're cleaning your chitlins. To prepare the hog maws for cooking rinse them in water and trim away excessive fat. Place your hog maws into a 6 quart cooking pot. Fill the pot with water to the half way point. Bring the water to boil over medium-high heat, reduce heat to medium-low and cook for 1 hour. Don't let the water cook out, add additionally water if necessary. When the meat is fully cooked, using a cutting board cut your hog maws into 2 inch thick pieces. The chitlins will be added to the hog maws later.

How to Clean and Cook Chitlins If you want your recipe to turn out right wash your chitlins thoroughly...let me reemphasize, this is very important. Once your chitlins have thawed it's time for a good cleaning. Using one side of your sink, soak your chitlins in cold water. Examine each chitlin thoroughly removing by hand all foreign matter. The best way to do this is under running water. Under running water you need to repeatedly pick clean each chitlin. While picking clean the chitlins you should remove extra fat and any specks that you see. A good technique is to work out of both sides of your sink. Soak your chitlins in one side and clean and rinse in the other side of your sink. Once you have cleaned a chitlin place it in the container that it came out of. After all chitlins are cleaned they must be run through several changes of cold water. Just fill your sink with enough water to cover the chitlins. The chitlins should be washed until the water is nearly clear when they are removed. Now that wasn't so hard was it?

Okay now that the chitlins are cleaned and the hog maws have cooked a little. It's time to finish up this tasty recipe. Place your chitlins into the pot with the hog maws and fill with water. Bring to full boil, and then add chopped onion, salt, red pepper and vinegar. Reduce heat and simmer for 3-5 hours until meat is tender to your liking. Add more water if necessary. Once the chitlins and hog maws have tendered remove from heat. Using a cutting board and knife, cut the chitlins and hog maws into 1 inch thick pieces. Serve on a bed of rice or with spaghetti. This recipe provided courtesy of Enjoy your Chitlins and Hog Maws. Return from Chitterlings to Pork Recipes Facebook Comments Be a friend and provide a comment if you think this website or a specific recipe has been useful. Menu Chitterlings - definition of chitterlings by The Free Dictionary Chitterlings - definition of chitterlings by The Free Dictionary Also found in: Thesaurus , Medical , Wikipedia . chit·ter·lings also chit·lins or chit·lings (chĭt′lĭnz) pl.n.

The small intestines of pigs, especially when cooked and eaten as food. [From Middle English chiterling, probably diminutive of Old English *cieter, intestines.] chitterlings chitlings pl n (Cookery) (sometimes singular) the intestines of a pig or other animal prepared as a dish. Also called: chitlin [C13: of uncertain origin; perhaps related to Middle High German kutel] chit•ter•lings n. (used with a sing. or pl. v.) the small intestine of swine, esp. when prepared as food. [1250–1300; Middle English cheterling; akin to German Kutteln in same sense] Chitlins Want to thank TFD for its existence? Tell a friend about us , add a link to this page, or visit the webmaster's page for free fun content . Link to this page: variety meat References in classic literature ? Tell 'em at hwome that I should like for supper,--well, lamb's fry if they can get it; and if they can't, black-pot; and if they can't get that, well chitterlings will do.

View in context An' when I'd got 'em, my head was all of a boil like a kettle o' broth, thinkin' what sort o' life I should take to, for there war a many trades I'd thought on; for as for the barge, I'm clean tired out wi't, for it pulls the days out till they're as long as pigs' chitterlings. Chitterlings - Wikipedia, Photos and Videos Chitterlings NEXT GO TO RESULTS [51 .. 100] WIKIPEDIA ARTICLE Jump to: navigation , search Chitlinsin broth. Chitterlings ( /ˈtʃɪtərlɪŋz/ or /ˈtʃɪtlɪnz/ ; sometimes spelled/pronounced chitlins or chittlins) are a prepared food usually made from the small intestines of a pig , although the intestines of cattle and other animals are sometimes used. [1] Contents 6 External links Etymology and early usage[ edit ] Chitterling is first documented in Middle English by the Oxford English Dictionary , in the form cheterling, c1400. Various other spellings and dialect forms were used.

The primary form and derivation are uncertain. [1] A 1743 English cookery book The Lady's Companion: or, An Infallible Guide to the Fair Sex contained a recipe for "Calf's Chitterlings" which was essentially a bacon and offal sausage in a calf's intestine casing . [2] The recipe explained the use of calf's, rather than the more usual pig's, intestines with the comment that "[these] sort of ... puddings must be made in summer, when hogs are seldom killed". [3] This recipe was repeated by the English cookery writer Hannah Glasse in her 1784 cookery book Art of Cookery . [4] Distribution, different traditions[ edit ] As pigs are a common source of meat in many parts of the world, the dish known as chitterlings can be found in most pork-eating cultures. Chitterlings made from pig intestines are popular in many parts of Europe, and are still eaten in the southern U.S. UK[ edit ] Chitterlings were common peasant food in medieval England, and remained a staple of the diet of low-income families right up until the late 19th century.

Thomas Hardy wrote of chitterlings in his novel Tess of the D'Urbervilles , when the father of a poor family, John Durbeyfield, talks of what he would like to eat: Tell 'em at home that I should like for supper, – well, lamb's fry if they can get it; and if they can't, black-pot ; and if they can't get that, well, chitterlings will do. it illustrates that chitterlings were the poorest choice of poor food. George Sturt, writing in 1919 details the food eaten by his farming family in Farnborough when he was a child (probably around 1830): During the winter they had chance to weary of almost every form and kind of pig-meat: hog's puddings, gammons , chitterlings, souse , salted spareribs -they knew all the varieties and welcomed any change. Mutton they almost never tasted:but sometimes they had a calf's head; sometimes even, though less often, a joint of veal.

[5] Chitterlings are the subject of a song by 1970s Scrumpy and Western comedy folk band, The Wurzels , who come from the southwest of England. [6] Chitterlings are rarely eaten in the UK in the present day. The Balkans, Greece, and Turkey[ edit ] Kokoretsi , kukurec, or kokoreç, are usually prepared and stuffed, then grilled on a spit. In several countries such as Turkey, Greece and Bulgaria, lamb intestines are widely used. In Turkish cuisine , the intestines are often chopped and cooked with oregano , peppers, and other spices. [7] Spain[ edit ] Gallinejas are a traditional dish in Madrid . The dish consists of sheep 's small intestines, spleen, and pancreas, fried in their own fat in such a manner that they form small spirals. The dish is served hot, often with French fries . Few establishments today serve gallinejas, as this is considered to be more of a speciality than a common dish. It is most commonly served during festivals.

Zarajo: A traditional dish from Cuenca is zarajo, braided sheep's intestines rolled on a vine branch and usually broiled, but also sometimes fried, and sometimes smoked, usually served hot as an appetizer or tapa . A similar dish from La Rioja is embuchados, and from the province of Aragon, madejas, all made with sheep's intestines and served as tapas. [8] France[ edit ] Tricandilles are a traditional dish in Gironde . They are made of pig's small intestines, boiled in bouillon, then grilled on a fire of grapevine cane. This is considered an expensive delicacy. Andouillette is a type of sausage, found especially in Troyes , which is made predominantly of pig chitterlings. Andouille is another kind of French chitterlings sausage found especially in Brittany and Normandy . Latin America[ edit ] People in the Caribbean and Latin America eat chitterlings. Chinchulín (in Argentina , Paraguay and Uruguay ) or chunchule (in Chile ) (from the Quechua ch'unchul, meaning "intestine") is the cow's small intestine used as a foodstuff.

Other name variations from country to country are caldo avá ( Paraguay ), choncholi ( Peru ), chunchullo, chinchurria or chunchurria ( Colombia ), chinchurria ( Venezuela ), tripa mishqui ( Ecuador ) and tripa ( Mexico ). [9] China[ edit ] Both large and small intestine (typically pig) is eaten throughout China. Large intestine is called feichang, literally "fat intestine" because it is fatty. Small intestine is called zhufenchang, literally "pig powder intestine" because it contains a white, pasty or powdery substance. The character "zhu" or "pig" is added at the beginning to disambiguate. This is because, in Cantonese cuisine , there is a dish called chang fen which uses intestine-shaped noodles. Large intestine is typically chopped into rings and has a stronger odor than small intestine. It is added to stir-fry dishes and soups. It is also slow-cooked or boiled and served as a standalone dish. It releases oil that may be visible in the dish. Small intestine is normally chopped into tubes and may be simply boiled and served with a dipping sauce.

Preparation techniques and serving presentations for both small and large intestine vary greatly within the country. Japan[ edit ] In Okinawa and Japan, they are considered a delicacy and are called "nakami" and are often sold on street vendor push carts, on skewers and consumed with a bottle of sweet sloe gin . Well informed cooks disperse the potent aroma with white bread or a slice of potato on the rim of the cooking pot to keep their neighbors from just dropping in for a meal. Korea[ edit ] In Korea, chitterlings (Gop-Chang) are grilled or used for stews (Jun-Gol) in Korea. When they are grilled, they are often accompanied by various seasonings and lettuce leaves (to wrap). Stew is cooked with various vegetables and seasonings. Philippines[ edit ] In the Philippines, pig intestines ( Filipino : bituka ng baboy) are used in dishes such as dinuguan (pig blood stew). Grilled intestines are known as isaw and eaten as street food . Chicken intestines (isaw ng manok, compared to isaw ng baboy) are also used.

Pig intestines are also prepared in a similar manner to pork rinds , known locally as chicharon . Two distinct types of these are called chicharon bituka and chicharon bulaklak, differing in the part of the intestine used. United States[ edit ] In the United States , chitterlings are part of the African American and Southern culinary tradition commonly called " soul food ." Chitterlings are carefully cleaned and rinsed several times before they are boiled or stewed for several hours. A common practice is to place a halved onion in the pot to mitigate what many regard as a very unpleasant odor that can be particularly strong when the chitterlings begin to cook. Chitterlings sometimes are battered and fried after the stewing process and commonly are served with apple cider vinegar and hot sauce as condiments. In colonial times , hogs were slaughtered in December. When slavery was practiced in America , slave owners commonly fed their slaves as cheaply as possible. At hog butchering time, the best cuts of meat were kept for the master's household and the remainder, such as fatback , snouts, ears, neck bones, feet, and intestines, were given to the slaves.

[10] Safety[ edit ] This section does not cite any sources . Please help improve this section by adding citations to reliable sources . Unsourced material may be challenged and removed . (September 2013) ( Learn how and when to remove this template message ) Disease can be spread by chitterlings not cleaned properly and undercooked. Pathogens include E. coli , Yersinia enterocolitica , and Salmonella . Chitterlings are often soaked and rinsed thoroughly in several different cycles of cool water, and repeatedly picked clean by hand, removing extra fat, undigested food, and specks of feces . They may then be turned inside out, cleaned and boiled, sometimes in baking soda and/or salt, and the water discarded.

Question: The southern US dish "chitlins" is made from the intestines of what animal?
Answer: Pig