A look at Chitterlings aka Chitlins
Chitlins are the small intestines of a pig that have been prepared as food. Chitlins are eaten most frequently in the Deep South of the United States, and are usually part of a larger meal that includes collard greens, fried chicken, and other traditional Southern soul foods.
For chitlin recipes and tips see comment section below
Also, chitterlings are used for sausage casings.
In Salley, South Carolina they hold an annual gathering called the Chitlin’ Strut. The festivals is said to bring in about 70,000 people.
Chitlins are also prepared in many other cultrues. For example, in Mexican cuisine, small intestines are known as tripas. Cleaned, boiled, and grilled, tripas are a popular filling for tacos.
Care must be taken when preparing chitterlings, due to the high possibility of disease being spread with chitterlings which have not been cleaned or cooked properly. These diseases/bacteria include Yersinia enterocolitica [Factoid: Yersinia enterocolitica is a cause of gastroenteritis, and is closely related to the causative agent of plague, Y. pestis; ] as well as Salmonella. Chitterlings must be soaked and rinsed thoroughly in several different cycles of cool water, and repeatedly picked clean by hand, removing extra fat and specks of faecal matter. The chitterlings are then boiled and simmered until tender.
If you have any experiences with chitlins, please share as a comment.
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