A look at Chitterlings aka Chitlins

Sep 03, 2006 by Visual Recipes | Filed in Spotlight on Food | 131 Comments

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.

Food Safety:

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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131 Comments

Amanda

Sep 06, 2006

I have tried this dish one time at a neighbors bbq. They smell so disgusting. I wanted to vomit. I did say that I would try a piece, so I did. It was kind of like the consistency of calamari (a little chewy) but it was freakin’ disgusting. Would never even consider eating again. Ever.

Deborah

Sep 06, 2006

Chitlins are the nastiest thing on this earth!!!! My family grew up eating them and they sucked as a child and they suck as an adult.  take my advice DO NOT EAT FUNKY FOOD.  Chitlins smell just like the funky farm they came from. so dont even think about it.  You are better off eating a dirty diaper.

Brittany

Sep 06, 2006

Please do not try chitlins. Don’t subject your children to that mess. My family only ate them at Thanksgiving and Christmas like it was some kind of delicacy.  No. I do not like dookie. I will not try them on a plate, I will not try them on a date. They Suuuuuuck.  I have not ever eaten them but the smell alone is enough to make your eyes water.

Emily

Sep 16, 2006

I have to agree with the other comments:  Chitling are disgusting.  They just stink.

CHITLIN LOVER!!!

Oct 17, 2006

I will have to say that Chitlins are definitely an “acquired” taste… As an african-american raised in NC this was a normal part of our dietary fare (along with pig’s tongue, pig’s feet, birds, deer, etc), so I’m used to them.  And though they do smell horrible especially during the cooking process they do taste great if you can just get past the smell.  My husband who is also african-american and is from up north detests them and wild horses could not make him eat them…  All I can say is don’t knock it until you try it…, who knows it may become your favorite dish…:)

konkrete_kahuna

Oct 21, 2006

Awww, ease up, everybody.Chitlins are GREAT.It ain’t no different than Spam. Nobody admits they eat Spam, but every grocery store you go into has a shelf full.Only bad thing about chitlins is that it takes ALOT of work to clean them.My wife refuses to cook tham for that reason.But, come December, when my Mother-in-law boils up a great big pot of them, Im on them like a fruit-fly on a pear!

lynn williams

Nov 12, 2006

Please help
I need to know how to season chitterlings or chitlins?
How long should i cook them for?
What goes best with chitterlings: ?
What ingredients should i cook with them to make them taste good?

Sunshine

Nov 21, 2006

Come on people Chitlins are so good if there cooked right, I’m cleaning some as we speak preparing for Thanksgiving and I can’t wait don’t knock it until you try it….....

Calvin D.

Nov 21, 2006

I usually cook my chitterlings at a low temperature for about 6 to 8 hours. To add a spicy flavor, I boil them with bacon, seasoning salt, pepper, and jalapenos. Your chitterlings will show an extreme sign of tenderness to let you know that they are ready for consumption. Great eating.

Tammy W.

Nov 22, 2006

I am making Chitlins for my Thanksgiving Dinner as well.  I am also cooking Hog Maw (Pig stomach) to mix in with the Chitlins.  My mom is from Alabama and she has the greatest recipe for Chitlins and Hog Maw.  YUMMY!!!!!

chris

Nov 25, 2006

Chitlins are very good !!!!!

mschacha

Nov 27, 2006

does anyone know how to fry chitlins??  you know if you put a half of potato while boiling them it soaks up some of that smell..  I just tore down on some this thanksgiving.  I usually get Uncle Lou’s precleaned (you still have to go over them) they are the bomb!!

GROSS

Nov 28, 2006

Why eat the left overs of any animal when you can have prime cut. Are we not past being cave people yet?
DISGUSTING. Lets act like Human Beings and not wild dogs.

Irene

Dec 03, 2006

If you like oysters, you could learn to enjoy eating chitlins.  They have a main ingredient;
except chitlins (aka chitterlings) are usually cleaned of feces whereas oysters are not. 
The dark briny solid in an oyster is the feces.  Chitlins don’t have to smell bad.  If you
want to try and cook some good chitlins with the smell under control, I recommend you cook
them in a crock pot on the patio.  Following is my own recipe. 

10 lbs chitlins
2 large potatoes diced into cubes
1/2 green bell pepper finely chopped
1/2 red bell pepper finely chopped
4 stocks of celery with the leaves finely chopped
2 large onions finely chopped
5 bay leaves
1 cup of apple cider vinegar
2 apples diced into cubes
5 slices of bacon finely chopped
1 Tablespoon of Season All
2 teaspoons of Cayenne (red) pepper
4 cloves of garlic

Clean the chitlins.  I clean my chitlins by separating the skin from the meat.  My best analogy
would be similar to separating two-ply toilet paper.  After you clean 10lbs of chitlins, you
should have approximately 5 lbs of fat and 5 lbs of meat to cook.  Rinse the chitlins in water
until the water is pretty clear.  Have two large bowls so you can wash in one bowl, transfer to
the second bowl, and visa-versa.  Remember to keep pouring out the old water and refilling the
bowls with clean water. 

Put the chitlins in a pot, but do not add additional water after cleaning because they will
retain a lot of water from washing in addition to making their own water.

Now you can throw everything into the pot and let it cook until tender.  This could take 4-6
hours.  Start off bringing your chitlins to a heavy boil, then cook them on low heat until
they are done.  After bring them to a high boil to rid it of bacteria, you can place them in
a crock pot too. 

If after they are done, you still have a lot of fluid, take of the top and let it simmer down
a bit.  You can eat chitlins with hot sauce for flavor.  Also, you can enjoy it over rice with
sides of greens, fried chicken and yams.  Or just try chitlins with your favorite dish.

CHITTLIN LOVER

Dec 06, 2006

CHITTLINS ARE GREAT!  MY GRANDMOTHER’S SIDE OF THE FAMILY WAS RAISED ON THEM IN FLORENCE, FLORENCE, ALABAMA.  MY MOM ALSO USE TO COOK THEM.  AS FAR AS THE SMELL, IT
DOESN’T BOTHER ME AT ALL.  THAT TELLS ME THAT THEY ARE ON THEIR WAY TO MY PLATE.
GOOD EATING!

Dec 13, 2006

Chitlins is the best part of the pig. How can anyone think they’re disgusting? Nothing against race ot anything, nut i bet the majority of the people that think they’re disgusting are white. One day while at work, me and a couple of co-workers, both black and white, were discussing chitlins, and every one that said they were disgusting were white and the ones that loved them were black. We were all comfortable with the conversation until one of the white co-workers said that black people only eat chitlins because in the slavery days, the masters would leave them the remainder of the hog, which consists of intestines, so they had no choice but to learn how to cook them and eat them. Some of the blacks got offended, but everything was soon under control. I object to that theory because blacks only eat chitlins once or twice a year. And not “all” blacks eat them.

Chitlin Child in SC

Dec 13, 2006

My father raised hogs when i was a child.Chitlins are a very fine Southern delicacy.We prepare them rice an a side of coldslaw and a splash of hot sauce.Just make sure whoever does the cleaning knows what they are doing. Bon apite!

me

Dec 17, 2006

chitlins are good!!if theyre cleaned good…...but as for the cooking smell cook them with vinegar and spash hot sauce sauce on them theyre done

SB

Dec 31, 2006

I will be cooking chitlins for the first time. I’m very excited because I havent had them in a while. Right now I’m looking around at some recipies, to see which one I like best. Anyone have any suggestions?

Billy

Mar 19, 2007

When I was young I lived on a farm and my mother would make sausage using the small intestines of hogs as casings. She would run water through them to turn them inside out and then scrape them clean and wash them in cold water. IS this the same way chtlins are prepped?

Midgie

Nov 05, 2007

I cooked them on the gas grill burner side..My family doesn’t like the smell so out on the patio is where the are cooked..My nieghbors have to suffer the smell..Oh well they can always go inside..Good eating right there..My uncle Joe called them wrinkled steaks.

Marlene

Nov 05, 2007

A friend of mine after she clean the chitlins,She would washed her chitlins with some Dawn. Then she would rinse them several times. Then she cooked them in vinegar and a onion. Her chitlins was the best I ever have eaten. The only problem, she didn’t cook enough. I love them.

maggie

Nov 16, 2007

I am white & I love chitlins. I was raised on a farm and we enjoyed them with our holiday meals. I plan to make a big batch of them this year for T-day. After several hours of cleaning chitlins, I cook them for hours, then I test their doneness much like one tests spaghetti, if you can pinch them in half with your fingers, they are ready to eat. Serve them up with some hot sauce, uuummm, delicious!! May I add, my family also enjoyed caviour, snails & oysters with their fine dinning. I hate caviour, snails and oysters, a well cooked pot of chitlins just taste better! Try a Tabelspoon of Old Bay Seasing per 5 pounds of chitlins along with pre-boiled cut up hog maws, cut up onions, cut up potatoe & bell peppers & lots of garlic, a little bit of vinegar, cook till very tender and boy is it good!

Anthony Diamond

Nov 16, 2007

Boy! Chitlins were taking quite a bash there for minute. Initially out of the bucket they do smell awful. The key is to proper washing. I wash mine a few times outdoors in a bucket before bringing them inside for cleaning and a few more washings with cold water. Doing this eliminates the smell that offends most people. I then put 1 whole onion, a cup of vinegar and a generous salting in a slow cooker for about 4.5 hours and they turn out delicious. I eat them 2 or 3 times a year.

Tracy

Nov 23, 2007

Thanks Anthony as I was wondering if I could cook chitlings in the slow cooker and for how long cause im a traditional cooker yes they stink and we have to look past the fact where their from but look at some of the other things that we eat fellows and that whole situation.
lol:.)

Autumn

Nov 24, 2007

I’m black and I think chitlins are repulsive. They smell like butt and taste like it too. I don’t understand how anyone can eat them.

Linda

Nov 25, 2007

Chitterlings are very good.  My grandmother normally cooks them for Thanksgiving.  I am from North Carolina and I live in New Jersey and I never get to have them while living in New Jersey.  I be searching for a chitterling cooker.  I decided to make some for the first time this Thanksgiving.  My husband hates the smell.  I ain’t even going to lie, they do stink like hell.  But taste good.

SGT MEDIC

Nov 29, 2007

CHITLINS TASTE GOOD.  YOU JUST HAVE TO CLEAN THEM PROPERLY.  AND AS WITH ANY FOOD EAT IN MODERATION.  1 OR 2 TIMES A YEAR IS FINE

Dec 02, 2007

Chitlins over rice are off the chain.

Glenda

Dec 02, 2007

My mother used to make chitlins around the holidays and the smell drove my poor sister behind closed doors. I did not appreciate them until I reached adulthood. Now I find them yummy.

Diana

Dec 14, 2007

I adore chitlins, but being the lazy person I am, I order them off the internet, from chitlins by shauna.  They are shipped frozen and clean..I do mean clean.  Not cheap, but to me the price is worth the time and effort it takes to clean them.  Just ordered some for Christmas…yummmy

Derrick

Dec 28, 2007

Just got off the phone with my uncle and asked him about his chitlin recipe. I remeber as a kid that his chitlins were the best I have ever had.  He grew up on a farm in Ky. and knows how to cook chitlins from the pig to the pot. I am making my first batch this new year.  I’ll let you all know how it turns out, and if great, wich I expect i’ll share the recipe.

Brenda

Dec 30, 2007

Chitlins are great!  Many people are undercover chitlin eaters!  They say they don’t like them until they are at the dinner table…...and then it’s on!

Sulan415

Dec 30, 2007

Chittlins are the BOMB!!!! as long as they are cleaned and cooked right.  To kill the smell while cooking, SOY SAUCE, vinegar and an onion.  Guaranteed not to evacuate the house. Happy Eating and a prosperous new year

bakedmama

Feb 24, 2008

I am white and Jewish and i love making chitlins. I also love eating them. Try it You’ll like it!!!!!

Tony

Apr 03, 2008

I was brought up on a small farm during the war in England and as we killed our own pigs for eating we narturally ate chiterlings.

My mother used to thoroughly clean them then boil them. We would have them cut into small pieces and these would then be fried.

I can think of nothing else to equal the delicate flavour and would advise the disenters who have not tried these to do so then comment.

MYSTYCAL

Apr 07, 2008

Look I’m 40, well will be in 17 days, and I have been preparing chitterlings since the age of 3. No I am not from down south. I was born and raised here in Philly. I was just wondering because I had bought 20lbs of chitterlings (chitlins as they say) . But being the way I was raised to clean them it took me almost 13 hours to clean about 12 of them. That’s because out of all meats, I was raised to be very careful with pork.

I only wanted to know if I can put the rest of them in the freezer because they were still ice cold with bits of ice.

Ohh and I agree entirely with Irene 12/03/06.  I takes a long time cleaning them because I don’t want myself or anyone to get sick. They taste great only if they are cooked properly. It takes your heart and soul. That’s why it’s soul food. I throw down when it comes to me making them.

I guarantee if you don’t know what it was it was it would be your delicacy. Amen.

Dana

Apr 12, 2008

I am going to cook chitlins for the first time. I am from Philly and had never had or even heard of them until I moved to Va. I have had the best in a small town in Ga., where I use to live. I really want some but I don’t know or trust anyone here in the city so I plan to try it myself!!! Wish me luck.

miia

Jul 19, 2008

Chitlins are delicious if you know how to cook them. They are used in a lot of Filipino dishes. They are very delicious and chewy. However,  if you think of them as pig intestines then you might not like them. Think of them as squid rings but thicker

candy girl

Jul 31, 2008

chitlins i say are very good, however i dont like to clean them, but i do be ready wit a bottle of texas pete when they are done, if you are gon try them for the first time make sure that a real southern mama (like mine) is cooking them, because if they are not clean they do deter you from eatin them, good luck!

ebo

Jul 31, 2008

hey im cooking chitlins right now im cooking them in a crockpot with a lil spab of beer, hot sauce, vinegar, and onions, oh and 3 bay leaves and salt and pepper. franks hot sauce is the key for me. Im letting them cook for about 6-8 hours or until they are tender enough to gobble down! enjoy people- chittlins are good especiallly deep fried, deep fry i put them in and egg wash and then flour that has salt pepper and cayenne pepper in it and then deep fry until golden, i love them fried and you know their cooked when its fried…lol isnt everything fried good!!!???!

India

Aug 28, 2008

I love chitterlings ( chitlins ) learned how to really cook them last year in ‘07. I usually buy the precleaned ones , then go back and re-clean them. Put them in a crockpot and let them cook overnight. Along with some diced onion , salt , pepper and a piece of jalapeno .  Some of my friends refuse to try them , but i’m adventurous , and I believe in trying everything. I love to explore delicacies.

steve thompson

Sep 06, 2008

Stop cryin’ people,Chitilins are good..

jonny bynum

Sep 16, 2008

HEY GUYS IM BLACK AND I THINK THAT CHITLINS TASTE LIKE STRAIGHT UP BUTT.  JUST SMELL OF THEM AND LOOK WHERE THEY COME FROM A HOGS GUTS GROSS!

elmo katzenjammer

Sep 17, 2008

They don’t smell as bad as possum and they taste a whole lot better. I especially like if cooked with a little soy sauce, star anise, and raw peanuts.

Kajira

Sep 30, 2008

i need a crock pot recipe for chitlins, PLEASE! i am white, my parents were both of immigrant stock, and i can attest to the fact that most ethnic groups have foods that some people think are “gross”. In hard times, you have to use as much of the animal as possible. Now, these things are considered “gourmet” lol! i LOVE tongue, liver, and wild game, although i don’t eat meat all that often.

Oct 04, 2008

I bought 5 lbs frozen chitlins from Meijer supermarket last night.  This morning I cleaned them with wine, ginger, and vinegar.  I am sorry.  They just smelled like pig feces even though after I have soaked them in the wine and vinegar for 15 minutes.  I could not go on because they ended up in the dumpster.  I will have to try my chitlins somewhere else…

latonya

Oct 12, 2008

I am looking forward to the chitlin thing and with that being said thanksgiving and Christmas they are the only 2 times a year my family enjoys them. and I look forward to my mama cooking them even though she doesn’t eat them lol.

ara133photography

Oct 13, 2008

This comment has to be the funniest thing I’ve read all year, thank you, you made my husband and I laugh our arses off wink

“Please do not try chitlins. Don’t subject your children to that mess. My family only ate them at Thanksgiving and Christmas like it was some kind of delicacy. No. I do not like dookie. I will not try them on a plate, I will not try them on a date. They Suuuuuuck. I have not ever eaten them but the smell alone is enough to make your eyes water.”

Comment by Brittany September 6, 2006 @ 11:29 pm

Kajira

Oct 15, 2008

That was pretty funny, but i am still wondering if ANYONE PLEASE has a crockpot recipe for chitlins!!!

Juicey

Nov 11, 2008

I love Chitlins any time a year I am a New Yorker as well as my children.  When I mention that I’m making chitlins people at work beg me to bring them some.  Neighbors come with their begging bowls literally.  I buy uncle Lous and clean them again.  But before I heaard about them It was just too much work for more than twice a year.  The person that needs a crockpot recipe same ingredients you use on the stove celery onions vinegar is a must and whatever seasonings you use

mask1

Nov 18, 2008

Chitlins is the shizznitte….literally. And I say this in a good way. I know where it comes from. and love them to the extreme. I am cooking some as we speak. They should be done in about 2 more hours. Recipes may vary but they basically are prepared the same way. 1. CLEAN. Remove all debris, fat, etc. while soaking. 2. RINSE repeatedly changing water until it becomes clear. 3. BOIL bring them to a boil then add seasoning of your choosing, onion, or other vegetables you choose(potatoes, celery, etc.), vinegar 4. REDUCE heat to a simmer for 4-6 hours until soft enough that you can break between 2 fingers when smushing. You can do this in a slow cooker/crock pot if you choose.  5. EAT. that simple…  ENJOY. I DO…

Esperanza

Nov 18, 2008

They are TRIPAS in Spanish and we fry them in a frying pan but even better if done on a disc outside. People in California fry them crispy like and chop up put them on a warmed corn tortilla, garnish with diced cabbage and squeeze a lemon on the cabbage and some hot sauce to top off your taco and it is the bomb food!

ab

Nov 22, 2008

Pressure Cooker! 2hrs at the most

valerie

Nov 26, 2008

hey everybody.  chitterlings are great.  my mom use to cook them too, at thanksgiving and
Christmas.  It’s all about the cleaning.  my mom would clean them they would be white and good.  she only added some onion, vinegar, salt and pepper.  they are very good.  Ive smelled worse.

Sean Ingram

Nov 27, 2008

Chitlin’s are a great southern delicacy that have to be tasted with an open mind to be appreciated. I’m currently cooking some in a Crockpot for my family’s Thanksgiving dinnner.

My children love them along with collard greens, turkey, stuffing and corn bread.

Undercovahchitlinluvah!

Nov 30, 2008

Oooops!

I also meant to tell you that I will only use the frozen pre-cleaned chitterling that are frozen and come in a clear package. Usually Queen Helene brand. I like it because you dont have to fight with all that fat, smell and gunk. Forget those nasty lard filled buckets that only cook down into a mere handfull. This way you see and get what you paid for.

Undercovahchitlinluvah!

Nov 30, 2008

A HEALTHIER METHOD OF COOKING CHITTERLINGS?

Chitterlings must be soaked to thaw and loosen debris. Separate and discard membrane. Soak a second time in a large sink with more clean cold water and a pearl size ammount of dish detergent. Skim firmly through fingers while running under a spout. Prepare a large pot of boiling water. Boil for 10 minutes and pour off water and replace with clean water. I usually do this about 4-5 times. This ensures their cleanliness and removes a great deal of fat. After this process, I will bring them to a boil with fresh water and cook them for an hour. Drain them. Put on a cutting board and cut into bite size (1 in.) pieces. Put back into pot with fresh water add 1/2 cup of cider vinegar, 1/2 clove of minced garlic, 2 cut celery stalks w.leaves. 1 large diced onion, 2 generous shakes of pepper flakes.Let simmer for 1 & 1/2 hour. I usually add season salt during last 1/2 hour of cooking. This way after it has gotten tender and boiled down significantly you wont end up using too much.
After serving and putting in fridge, I will skim off fat that solidifies on top before re-heating. Lets face it,its not the healthiest dish so eat it in moderation.

reighn

Nov 30, 2008

Chitlins smell like s*** and taste like s*** smells.If you like the smell and taste of s*** more power to you. They taste just like chicken fat and s***. Might as well got fetch a nice size turd out of the toilet bowl and spread it on some chicken fat and enjoy.

mamastop

Dec 11, 2008

Listen, people it is obvious you guys have eaten chitlins from people who don’t know how to cook them.  I’m from the the deep south and have eaten them all my 60 years. As stated earlier, to clean then you must seperate the clear skin from the meat.  You wash them in baking soda the first time, remove any fat matter still attached, rinse in cold water and wash them again in vinegar and water, the meat should be clean & white.  Rinse and wash them one last time in cold water.  This process takes about 3 hours for a 10 lb bucket.  Then you place them in a crock pot or a regular dutch oven, with onion, bayleaf, garlic, salt, chili peppers, thyme, water to cover, and last bacon or ham shank cut up in chucks. ( I prefer bacon though)  And as said before you can cook them outside on your patio or back yard in any electric skillet or crab boil pot. Cook them for about 4 hours on low, covered.(you can put potatoes in them if you like to absorb the smell if you like.  After they are done and tender, just cut them up in small pieces and serve them over rice, or in a bowl with chopped red hot peppers and fresh onion on the side.  Bon Appetit!

Marsha

Dec 13, 2008

If your house stinks while cooking chittin’s, your not cleaning them properly, and NEVER boil them before you clean them, your only boiling in the nasty s***!

Dec 17, 2008

I am black and he fact that black people eat them because of slavery is true!!! Black People learn YOUR history and the history of the food we eat though our ancestors do not come from here and have NEVER eaten this crap before slavery!! I do not eat this slave food and we need to stop!!

elaine

Dec 17, 2008

God has deemed everything we eat clean…call it not unclean.  Be it
people or food…Bless it.

I love chitlins.  Have only trusted
a few peoples’ cooking of them though.
I was always warned that “you can’t eat
everybody’s’ chitlins”.  And I don’t.  I will be preparing my first pot this year.

Nikki

Dec 21, 2008

I luve chitlins. My momma was from London (white lady) and my daddy’s momma taught her how to clean and cook them. My mom died when I was 14 so I missed out on chitlins for a few years unless I went to grandma’s. I tried em at a soul food place, and let me say this was a bad move. Disgusting… I tried the precooked seasoned ones in the frozen food section by PARKS and they were okay but I needed to hook them up… So now that I am grown and know that my momma taught me how to clean them suckers I got into full chitlin cleaning mode. I started helping her when I was like 7 so now I feel like a pro. Make sure when you clean them you turn them inside out as well, and it doesn’t hurt to use a cleaning product…i.e 1 teaspoon of bleach to your water, dish washing liquid, baking soda, etc. Any of these agents help tremendously. If while cooking they stink that bad, maybe you have not cleaned them properly…....Gimme chitlins, gimme chitlins, yum. I have lovingly nicknamed them shitlins because of the smell, lol.

latisha

Dec 21, 2008

Chitlins are the best! I was raised on them and love them! I live in California just found out about the chitlin festival in Salley,SC.  I am going to plan a trip there next year just to eat chitlins mmm!
Cant wait!

Kim

Dec 23, 2008

Wow! I have to say, I had never realized that there were so many ‘chiddalin’ (that’s how I say it!) haters out there! lol. For the people who say they smell and taste like butt… you mean you’ve smelled and eaten butt, but won’t touch chittlins. C’mon! To those who believe it demeans us as black folks… get a life! Food is food.  It only has the value that YOU attach to it.  People can eat snails, brains, kidneys, blah, blah, blah, give them a french name and they’re a gastronomical delight… chitlins, because they’re associated with the blacks in the Southern U.S., they’re disgusting?! (oh yeah, they do have an unpleasant aroma while cooking)  Hey, I’m about to fall off of my soapbox, but lighten up folks! I cooked a big pot of chittlins last night and I’m getting ready to heat those jokers up now!! I think I’m a chittlin purist, we just cook them with water, salt, and celery, but I’m definitely going to try some of the recipes here… OH! and I’m going to eat them on china with a good bottle of wine! That should satisfy you food snobs, out there! LOL! ... a little tongue in cheek humor.  Enjoy the holidays, folks.

For those of you who want to know… 2005 Kenwood Russian River Valley Pinot Noir! C’est magnifique! I’m also gonna work in some collards, mustards, and kale mix that I made. DAMN, this is gonna be good!

B.B. McKenzie

Dec 30, 2008

I bought some chittlins frozen and put them in my refrigerator to thaw.  The package says to refrigerate or freeze and best to use by 6/10/09.  Is it safe to keep them in the refrigerator for a couple of weeks? How long can you keep chittlins uncooked in the refrigerator?

oldcreoleboy

Dec 30, 2008

After reading all of the negative comments about “chitlins”..I had to chime in my two cents worth. Chitlins are the BOMB! I’m making some for New Year’s along with some hoppin’ john (black-eyed peas), collard greens, mac-n-cheese, cornbread and candied yams. My father (who was from the East Coast) hated them but whenever my lil creole mama would hook up this meal on New Year’s day…I would be in food heaven. All you chitlin haters out there need to get a grip. Like someone already mentioned here, ALL cultures and ethnicities have food that looks, smells and sometimes taste gross…with your first experience in trying it. My wife is Asian and she turned me on to some of the more strange things that their culture eats…and when one is a true “epicurean” (a fancy word for “foodie”) you have an open mind and tongue. I’ll try anything once or more to develop a “taste” for it…of course there are some things that folks just won’t eat. But in my book…chitlins are a wonderful delicacy.

Monique

Dec 30, 2008

I read all the comments and understand where each individuals perception on this particular subject. I can say I truly love this wonderful delicacy. We can’t really say where & who developed this delicacy, but it is enjoyed in many cultures under various names with recipes to go with it. I reside in the South (Bible Belt), I also dine at the finest restaurants & can say nobody makes a good ol’ batch of chitlins than “This Is It & Pearls Soul Food” restaurants that serve chitlins year round. I decided to try Shauna’s Chitlins for next year. (a cleaning business for chitlin lovers who dislike the thought of cleaning them. Chitlin seasoning is also available if you don’t want all the hassle.) LOVE IT!!!

Dec 31, 2008

Wow! Who knew the mention of Chitterlings would bring about such great debate? LMAO! Hate to see what happened at the mention of sushi!

I was a closed minded person once… I refused to try Chitlins - just because… for all the “logical” reasons

But… My husband introduced me to them and I am glad I tried them. Not just because I was pleasantly surprised! SHOCKED really! But because I overcame the mental blocks that kept me from experiencing different things and that is what makes you who you are.

You cant judge a book by its cover. Never say Never, and Open yourself up to new things. You may not enjoy everything you try, but you can at least say you tried.

I am looking forward to my first cooking experience with chitlins - I have helped my mother in-law prepare them - but does anyone have a good solution to cleaning your hands after the preparation? Salt and lemon are good, but any other home remedy’s out there?

Corri

Dec 31, 2008

Why is this a tradition on New Years?  This is so gross!  The smell has made me go and stay outside at our patio. I am starting a new tradition in my house, go feed some people some real food!  I appreciate those who had to eat this because that is all they had, but that is not the case now, we have the 99cent store if people are hard up like me! There will never be a chittlin cooked in my house!! Why are they call chitterlins?  Sounds like <$@#@itterllins to me!!Just nasty!!!Gotta go outside!!

Magic One

Jan 29, 2009

I just Love the smell of chitterlings it reminds Me so Much of times when all dishes were appreciated. I’ve been eating them for over sixty years and when I’m at home on the holidays now I sometimes just cook them for the smell so people get over it. have you really smelled Steak before eating cooking ? how bout fish ? Um just saying.

DavidML12

Feb 15, 2009

Chitlins are a part of African American heritage. This food is a delicacy and it is humble. God did not want any part of an animal wasted. If you get hungry enough you will eat them.

saleen

Apr 04, 2009

CHITLINS ARE FUNKY AND HAVE ZERO NUTRIENTS AND NOT A LICK OF PROTEIN!!! WHY WOULD I EAT THEM. I THINK THERE AN INSULT TO ME! YEAH MY PARENTS COOKED THEM IN THE PAST BUT WE LOST THAT PART OF OUR AFRICAN-AMERICAN HERITAGE A LONG TIME AGO… WE WILL NO LONGER EAT THE A** HOLE OF A SLOPPY ANIMAL THAT ROLES AROUND IN POOP, MUD AND URINE ALL DAY FOR NO ONES HERITAGE!!! WHAT TYPE OF HERITAGE IS THAT?
YUK AND HAVE YOU EVER SEEN WHAT THEY FEED PIGS? IT’S NASTY AS HELL GOING IN AND EVEN NASTIER COMING OUT OF A PIG!!!

Alfred Price-Williams

May 03, 2009

I laugh at those who eat “dirty diapers” and “dookie”, yet make such remarks about chitterlings? I say “eat” for how else could they make a honest and intelligent comparison?

As for the slave trip, had your ancestors not been slaves you would now be over there where they are still eating Chitterlings and slavery had nothing to do with it. They are eaten in many parts of the world by many races.

Chitterlings are like all food for the intelligent to try if they wish or refrain from if they wish. The rest will rant and show their ignorance to the world, though this seems to give them satisfaction. It is amazing that so many voice so much about things they no nothing about and claim that they never will. The “know it alls” never fail to amaze me, perhaps because I am not one.

There is one sure and never failing measuring device for ignorance. The smarter one claims to be, the far more ignorant they actually are. The truly intelligent are fully aware of how little they know. You can not change the rest as they have no idea of how little they know.

Sausage casings are made of Hog Guts. Hog, sheep, Beef and other animal guts are eaten in many parts of the world.

If you do not wish to eat them, be thankful that your life does not depend on it. Some folk have even less and will die for lack of Chitterlings. Of course, many could care less.

As for me? I like them. I like them a lot better than Caviar!

Alfred

Andrea

May 11, 2009

If you cook them right, they are the best thing from the pig.  My dad who was from Richmond, VA used to cook them on the holidays and they were delicious!  Hot sauce, vinegar, collard greens and potato salad.  Yummy!  Good eatin!

Janel

Jun 18, 2009

I’m Creole from Louisiana and I grew up on chitlings. My mom would cut potatoes in it to help with the smell, plus it would cook down into a nice gravy to put over rice. I was surprised when I worked with a nurse whose mom is from Spain, and her mom would fry chitlings. So it is not a dish that is limited to the South obviously. It is real soul food.

Chitlin Galore

Jul 14, 2009

You know, us Americans are so spoiled, and we shouldn’t be saying what is good and what is not. Food is food; it’s what keeps us surviving. I eat the eyes of my fish that I fry; hell, I like the scales, too; I love me some chitlins—stir fried with some vegetables; tripe is the best when boiled to a soft perfection; beef tongue is just like a good cooked steak; chicken feet salad with its crunchy tendons; ant egg soups as it pops in your mouth—-food is food. It makes the world go around. I bet you a dish of chitlins is cleaner and leaner than a Big Mac and fries. Woot woot!

Good food

Aug 18, 2009

Americans aren’t spoiled! A lot of educated people are misinformed to the point of starving themselves healthy.
The traditional meals and the associated work to produce them is what kept people much healthier back in the day…
And in knowing that soul food has always been poor peoples food, the traditionally made meals still prove themselves to be the “staples of life” necessary for surviving - true healing from within. You just have to spend more m o n e y to know that you are poor. The fast food $ menu not so poor.
I found these hilarious post in search of just what are hog maws in ‘chitlins and hog maws’. Always told that they were the pig’s testicles. Never stopped me from enjoying them though.
Since my great grand got old and passed at 91, I’ve made it a mission to get with the people who have lived long enough to be considered “old” yet have the strength and the whit of a kid; the folks that never heard tell of low fat and no fat anything! So that I can jot down their recipes, remedies and secrets ‘cause soon most of the processed choices will be somewhat like commercial pet food - unrecognizable nuggets with a list of ingredient no one can pronounce.


NO, American aren’t so spoiled. Our general knowledge has come a long ways from the culture(s) that knew it from the ground up. A time when almost everything was grown in the backyard, everybody -including the pets- could eat the same meal, and the food looked somewhat like it did before preparation.


wink

C. Pinero

Sep 15, 2009

I am Puertoriquena (Puertorican) and yes we eat Chitterlings in Puerto Rico—we call the Cuchiflitos—and I love them! But, I must admit, they are smelly. I will not cook them at home, I live in an apartment—but I sneak them in alredy cooked and eat them when I am alone! smile

Ryan

Oct 04, 2009

Chitlins are one of the best foods in the world. I am Texas, and alot of the people i cook them for really like them. I cook them boilin water, 1 onion, couple table spoons of vinegar, season salt, Caldo con sabor de pollo (chicken flavor), and boil them for hours until they’re soft and very easy to cut. the add alot of hotsauce when u put it on your plate, and its perfect.

D. Carson

Nov 18, 2009

Chitlins are great!  Add a little hot sauce on them and go to work!  Don’t knock them until you try them!

P. warner

Nov 21, 2009

I have a question. I’ve cooking chitterlings for over 20 years, why did they turn red while cooking. Never happened to me before.

LJ

Nov 24, 2009

I find some of these posts hilarious! When I buy chitterlings (chitlins) people ask a lot of questions about how I cook them and how can I eat them.  But let me say this:  I personally don’t care what anyone thinks, I’m going to eat what I want.  I every year for Thanksgiving I clean them and cook them and my family gets down on them.  I noticed every year the price goes up on them which means people are buying them and stores are making money off of the sale.  Yes Lord they do stink! And wahsing them sucks, but my family loves them, so I go through it.  Just remember, to each his own.  We are not here to judge one another because none are perfect and I’ve never known anyone from to die from eating chitlins.  lol

Angela BH1

Nov 25, 2009

Chitlins remind me of my childhood. My mother (may she rest in peace) was a Southerner, and when she moved to up north, she brought her down-home cooking ways with her. Chitlins may not smell sweet, but if cleaned and prepared and cooked properly, they are a unique delicacy and, for many, a long-standing family holiday tradition.

I prefer them scalded thoroughly in vinegar, then slow boiled with seasoning to taste (lots of pepper!), and then served over rice in their own juices, with a little hot sauce for flavor! MMMMM…

Optimistic

Nov 29, 2009

African-American slaves were forced to eat the left-over scraps of the slave master’s slaughtered meat. Chitterlings, hog maws, and many other “soul food” dishes arose as a result of this. Our people, as creative as we often are, learned to cook these foods to what some now consider a Southern delicacy. So whatever your feelings are regarding the taste, the origins of its presence in American culture has strong roots in our history.

Chitlins Time

Dec 06, 2009

UMMMMM, SO delicious this time of year. While I don’t have my favorite ladies (God rest their Souls) here to clean them any more; I as a Bachelor buy the Parks pre-cleaned adn believe me…you STILL need to clean them. It does move production time up though. The smell comes when they aren’t cleaned thoroughly…it’s a sign. There is always an air, but really…it’s an aphrodisiac! LOEV EM!!!

Dick Gall

Dec 10, 2009

I would like to know if anyone has ever checked the nutritional facts of chitlins.  I seen them in a store yesterday in a frozen 5 lb. bag but no nutritional facts on them.

Jaz

Dec 12, 2009

Chitlins, let’s see I really don’t care for them unless my sisters father-in-law prepares them or I myself prepare them. I have to say if your chitlins are funky while they are cooking they have not been properly cleaned. Adding a potatoe and onion DOES NOT cut the smell! I purchase my chitlins already cleaned ( however, you do have to go over them a few times ), I soak mine in extremely cold water, I add ice cubes to the soaking water, cold kills germs. I also put a small capful of bleach in the water for the first soak. The bleach will not harm you because you will have to rinse them at least five more times so the bleach will be gone. I put my chitlins on the stove and let them boil for about 10 to 20 minutes. I then remove them from the pot, season them really well and place them in a baking dish and put them in the oven for about 2 to 3 hours on about 325/350 degrees. My dad is from Louisiana and I cook him chitlins every New Years, he swears that my chitlins are hands down the best he has ever eaten. I know only one other person who bakes their chitlins, i’ve never tried his but he is an awesome cook so i’m sure they are delicious. Chitlins are not for everybody - but if cleaned and prepared right they are quite delicious. I’m going to the market tomorrow and I will be picking up a couple of packs to store away for New Years. Bon Appetite!

Mone't

Dec 13, 2009

IF THEY STINK THEY WERE NOT PREPARED CORRECTLY!! My mom makes the best, she adds bay leaves,onion and a whole potato.. THEY DONT SMELL WHILE SHES CLEANING OR COOKING THEM!! THE BEST!!

ReadABook

Dec 22, 2009

Ok. To Alfred, yes, many countries eat pig intestines. African tribes, however, were often times muslim and didn’t eat pork until they were forced to eat it as slaves. I personally am half african-american and half cherokee. Therefore, from that point of view I can say that native americans did not waste ANY part of the animal. For the people turning their noses up, you’ve eaten pig intestines as sausage casings.For those of you who eat bologna, you’re eating lips and buttholes. For those of you who eat SOUSE meat….don’t even get me started.  For those who have tried it and claim it tastes like butt, they weren’t cleaned properly. By the way, for all of you people turning up your nose over intestines, how many of you drink milk? That comes from a filthy farm animal and since the FDA doesn’t regulate how much PUS can be in milk, when those same filthy farm animals have mastitis, that’s what you’re drinking. So…talk about chitterlings all you want, you eat far more disgusting things weekly, where I eat chitterlings once every few years. AND THEY ARE DELICIOUS.

Jewels

Dec 22, 2009

I bought 8 bags of chitlins and they were not clean as the bag say super clean….i am highly disappointed in this company…i have found bugs in them and alot of booboo…This the first time i have bought some and this will be my last time buying some…

Doris Edwards

Dec 23, 2009

First, For those of you that don’t like them. you’ve may have tasted them from someone that didn’t know how to cook them properly. They smell no matter how you cook them. Just not real bad if you know what you’re doing. If people eat people, dog and cat, why complain about a pig, you know what a pig eats, he’s in confinement area most of the time, and is fed, others are on their own. I was raised on pigs, I’m healthy, I take no medicine. I hope that some of you all will run up on someone that knows how to cook them properly.

Stan

Dec 23, 2009

Chitterlings are eating in many other parts of the world (not just in African-American culture or the Southern U.S.). Chitterlings are most popular in Europe and are also used in sausage casings. Thomas Hardy wrote about Chitterlings in his novel Tess of the D’Urbervilles, when the father of a poor family, John Stupidington talks of what he would like to eat. In the Caribbean and in Latin America they make use of Chitterlings in traditional dishes such as Mondongo.

Jim

Jan 02, 2010

I completed a plate of Chit’Lin’s with all the trimmings last night; our families annual family New Years Dinner and they were wonderful.

For those who would never consider a plate; I agree, after seeral plates they might make you walk with a limp. Lol. Don’t go there!

Has anyone noticed how high the price is getting for this delicacy?

Gerald

Jan 03, 2010

Chitlins are great!  But whoever says you can keep them from smelling while cooking is full of bunk!  I don’t care how good you clean them, how much vinegar you soak them in, how much wine and garlic you boil them in or how much bacon and potatoes you mix with them…chitlins have a funk all their own and nothing can kill it.  Don’t be fooled.  You either love em or hate em.

Tone

Jan 03, 2010

COOKIN SOME RIGHT NOW!!! smile Can’t wait to eat em!  I’ll pick a LARGE great tasting bowl of chitlins over a T-bone steak!  And I’m not kiddin!  You people that don’t like chitlins must not have any taste buds!

Mamacita

Jan 03, 2010

Cleaning chitlins throughly is a 2 day job.  Day 1, wash, pick, rinse 3 times.  Fill container with chitlins, add white vinegar and water and soak overnite.  Day 2, wash pick rinse 3 times. Chitlins should be clean and white, with no black bits of anything.  Add chitlins to a 6 at pot, with salted water to cover and crushed red pepper, white vinegar and onion.  Cook 4-6 hours.  Vinegar neutralizes the odor and they will not stink.  If ya chitlins stink, they ain’t clean.

Mamacita

Jan 03, 2010

I am 60+, been cooking em for years. Chitlins have to be cleaned extremely well. Yep, buy em on a Friday nite, put em thru their 1st wash and pick off the fat and hay, rinse pick and drain, twice, add more water and soak overnite in water & white vinegar. Saturday, wash rinse and pick through very carefully rinse, wash and drain again. Fill 6 quart pot with salted water, vinegar, crushed red pepper and onion, bring to a boil, turn down the heat and simmer on low for 4-6 hours.  Once soaked in vinegar then cooked in vinegar they do NOT stink when cooking.  If ya chitlins stink they ain’t clean.

Gary

Jan 12, 2010

I tried Chitlins for the first time yesterday….  I am one of those people who will eat almost anything and will try anything…  well,  after trying chitlins,  I can say with 100% certainty that I will have to be nearly starving to death to ever eat them again.  The unforgiving smell of feces combined with pork fat does not rate high on my culinary list…  but I DID try them… served with cole slaw and hot-sauce.

David

Jan 14, 2010

Chitlins are good.  Use the pre cleaned ones.  You will not have nearly as much cleaning to do, however you still have to clean them a little bit just to be careful.

Joanne

Feb 06, 2010

I will never try chitterlings. My family comes from Ghana and they eat pig feet and all that stuff. I don’t eat anything, but Chicken or seafood.

kesha

Feb 22, 2010

Chitlins are sooo good. I have been eating them my whole life. They have a smell, but once they are cleaned and cooked with potatoes the smell goes away. You don’t taste poop or anything if you clean them right and they are actually very delicious if you find the right cook to prepare them correctly. A lot of people I know stopped eating them because they were put off by the smell.  But then they tried mine and now they been eating them ever since. And every holiday they are all eaten by the time the day is over.

Steve

Feb 23, 2010

I’m a 43 year old white guy and I LOVE chitlins.  I’ve been cooking them for a few months now.  I dont find the cooking process or cleaning process tedious at all.  I enjoy cooking them.  I buy the 10 pound red bucket ones and put two sliced onoins in the pot, two potatoes, salt, pepper, chili pepper flakes and cook for two to three hours.  Also, after they thaw out, I pre boil them for 5 to 10 minutes to make cleaning them easier.  I then soak them overnight in salt.  The next morning change the water again and soak them overnight once more in salt water and then start the cooking process.  They are SOOOOO good.  Hot sauce tops them off.

Dai

Apr 15, 2010

Being of Mexican heritage…I have to say I love Tripas! Especially when they get a little crispy in the “disk”  on some tacos w/ lime & spicy salsa!

john

May 19, 2010

Where can you buy the best jamon iberico in spain?

anaJolie

Aug 17, 2010

I read the comments and appreciate them all, but if the chitterlings taste like butt; then I can eat the hell out of some butt because chitterlings are the best thing in this entire world when it comes to food! My spouse will have to love chitterlings when I tie the knot; because I would divorce someone if they didn’t let me have my chitterlings that’s how good they are! Love all of you chitterling eaters!!!!! It’s August and I’m cooking some tomorrow just because reading the comments got me wanting some!!! LOL

jord4051

Nov 19, 2010

Chitterlings
1. Chitterlings do not need water added when cooking. They make their own water.
2. I have found the best way to cook them is to re-clean the pre-cleaned chitterlings. Then season with salt, pepper, and crushed red peppers. Place in a large pot, cover and cook in the oven over-night @ 225°F. Check on them during the night to push down the chitterlings that are over the water line.
Note* You wont have the problem of the chitterlings sticking to the botton of the pot and it reduces the odor considerably.

Shawna Ward

Nov 21, 2010

First I would like to say yes chitterlings are definately bad in smell but are good to taste. All those that are downing them are the main ones that will eat raw steak. I mean come on whats the difference. Enjoy the food! It is no different than the food we eat now which can be disgusting as well!  I know I will ...Peace!!!!!

E. B. Hansen

Nov 21, 2010

Can one cook Chitterlings in a pressure cooker? If so, how?

Christopher P

Nov 24, 2010

It is virtualy impossible to buy chitterlings in the UK so I have to wait until I go to Thailand to buy and eat them. I lived on a West Country farm as a child and chitterlings were often served up fried.  They are absolutely my favourite food.
I think liking them or not has absolutey nothing to do with race or colour of your skin but merely your personal background and each individual’s personal tastes.

Tia Edwards

Feb 08, 2011

Hello, I am an consumer of chitterlings. I have been eating them for many years. And while I have tasted other chitlins and disagreed on the taste, my moms have always been wonderful. It may have been the person didn’t season them well. And to rid the smell try cleaning with vinagar and boiling with a bottle-cap full as well. I don’t understand how one can say its nasty. You can eat far worser things.

Kajira

Feb 21, 2011

Thanks for all the good info! Now i know i can buy pre-cleaned chitlins AND that cooking them in a crockpot for 6 hours is OK.
BTW, as i previously stated, many ethnic groups have traditions of eating every part of the animal. Often this started as a way to stave off famine, or because the people were peasants/serfs/slaves and hence never were able to get “the good stuff”. About the only organ meat i will NOT eat (and i admit i used to) are brains and sweetbreads. Medical science has proved you can catch Mad Cow Disease from these particular organs. Other than that, everything is fine as long as you cook it properly and are hygenic.

Demetris Foster

Mar 09, 2011

Chitlins are so nasty and they smell like DO-Do. why would you eat Do-Do?

Stephanie

May 10, 2011

LOVE ‘EM!  I have been eating them since I was 2 years old when my grandfather introduced me to them.  My family raised everything we ate!  We always batter them in a small amount of either flour with S&P or Bisquick.  I prefer the Bisquick!  Then fry them until they are a golden brown just crispy on the outside and then plate them with a little Texas Pete on the table!

sandy

May 28, 2011

I have bought parks brand of cooked chitterlings and they still had an odor so I would soak them and still clean them.  It came out better.

Tiffany

Nov 21, 2011

Here is my advice for those of you who are saying the smell is bad, don’t eat them, if they smell they aren’t cleaned properly point blank.  Of course the house will smell while you are cleaning them and parboiling but after they are done and the kitchen has been cleaned well the smell shouldn’t be noticeable.

Suzanna

Nov 23, 2011

I love the hell outa chitlins! How can you not savor that chewy goodness. I cook mine in chicken broth, vinegar, pepper flakes, onion and garlic. Since I clean mine well, I just cook them in the crock pot and there’s no stinky smell. I just wake up to a great meal. Happy Thanksgiving y’all!

Kevin

Nov 25, 2011

Chitlins are great.  Another poster commented that African Americans love Chitlins because the slave master left the intestine for the slaves.  This is true as far as my research.  The masters left the intestine, feet, ears, tongue, and fat (fatback) for the slaves. This is how the tradition of chitlins got passed down.  Some people season them up and some people still boil them down and then at the end just add salt, pepper, and a little season all (this is pretty much all the slaves had to season with).  However I love then and they are great.

Diamond

Dec 10, 2011

What grocery store can I find chitterlings in California ?

Rukiya Taraji

Dec 30, 2011

First, those of you who dislike chitlins must also dislike shrimp, escargot and oysters. It’s all about cultivating a palate for unusual tastes and a dare to try something different. 

To begin, the explanation that chitlins is something eaten by people in the South is way off course and a stereotype about the Black American experience. I never lived in the south nor did anyone on either my mom’s or dad’s side of the family, yet I recall New Years as the day we always had a dish of chitlins. Some in the family hated or detested them, while others loved them. It is a dish that leaves no one in the middle, it’s either you like them or you hate them but definitely not undecided! 

The most important thing about chitlins is that you don’t eat everybody’s because cleaning and cooking skills are essential. Some people don’t know how to “really” clean them and others don’t know how to cook them. I read some people stated that they were fried or BBQ, now that’s just down right crazy. The first step has to be boiling them for a long time to get them cooked. Only after they are cooked would you ever consider doing another step like frying or BBQ-ing. 

The process from purchase to cooking can take 6-8 hours, excluding thawing. Cleaning a gallon of chitlins can take about 2-3 hours depending upon the state of the chitlins. Therefore, one must have a bottle of fine champagne to sustain you through the process. Then cooking, the stinkiest part, can be done outside or in a pressure cooker. Some people use a potato to cut down on the smell but those who like them really don’t mind the smell because they know it is well worth the odor. It is important to season them and add other items according to taste. For example, some people add in pre-cooked hog mauls to the stretch the amount.
 
The tradition is not an everyday event, but 1-2x per year, especially around the New Year. A friend of mine reminded me that chitlins represent the poverty experienced by slaves, so eating them is a homage to those who overcame a horrible American experience.

“Mamacita’s” got it right, they should not stink too much.

Lynnie

Jan 02, 2012

During Slavery, the master would throw the pig’s feet, stomach, tongue and intestines to the slaves to eat. The slaves learned to cook these parts of the pig or die from hunger. They learned to season, and cook these pig parts to make them palatable. Today the intestines (chitterling) is a delicacy in Europe and other parts of the world. Although, the chitterling smells bad, the final product is quite delicious.

Charlie Sommers

Feb 06, 2012

I grew up in the country of Tennessee and have seen many a split open hog guts stretched out in the fast water of a creek with a rock weighing one end while the flow of water did the major cleaning work. The smell is a little off putting while they’re cooking but the final result is a divine feast.

I like to season them with red chilies, onion, celery, salt, carrots, and just a pinch of sugar.  The liquid they were boiled in is also tasty.  Don’t fry them, frying makes them greasy and covers up the delicious flavor. Oh…My Japanese wife doesn’t allow me to cook them in the house.  She sends me outdoors to the grill!

Mark

Feb 13, 2012

Please don’t review the food if you HAVEN’T EVEN EATEN IT!

If you haven’t cooked or eaten Chitlins how would you know anyway?

Chitlins (like any meal) can be amazing when preparred properly.

Treva Corbran

Feb 24, 2012

I had a visitor who was staying at my house for a few months. She decided to cook chitlins on Christmas Day. Didn’t ask us if we cared. Just did it. We were sitting in our living room when we were assaulted by the most disgusting smell we had ever smelled. It made us want to vomit. To make a long story short, it took them less than two hours to do whatever they were doing and then much to our total amazement, this woman and my son sat down and ate them. We were so blown away that they would put something that smelled like that in their mouth. And to top it all off, they got offended that we wouldn’t try them. We were too nice.  We should have thrown the lady and my son out the side door along with their delicacy. It will never happen again. I didn’t know anything about them. I never ate them in my life and I had no idea that they were taking the risks that they took by not cooking them right. Not to mention the risk and disrespect they put us through. We talked to some people later about chitlins and we were told that my visitor and our son were “hard core”. I think they are just ignorant.

Gary

May 30, 2012

I recently tried Chitterlings at a fancy restaurant in Paris. It took all my strength not to puke from the smell. Taste is mostly smell afterall. The only way I was able to eat any of it was because it was smothered in French mustard and had a lot of potatoes. Never again. It was by far the worst thing I have ever eaten bar none. NEVER AGAIN.

{screen_name}'s avatar rosbergs3

May 30, 2012

Most people who say they hate chitlins have never eaten them. They have only smelled them.  Admittedly, the smell isn’t the best but they need to be tasted.  I would absolutely love to go to that Paris restaurant to try them.

I think I’m one of those people that cooks chitlins “the wrong way”. I buy the pre cleaned ones. The ones that say something like “heat, serve, and eat.”  And thats what I do. Throw them in a pot, cook them about 4 or 5 hours and eat them. LOL!!!  I don’t do anything to them that even resembles “cleaning” them and I have never gotten sick or nary so much as a stomach ache.

mmln

Oct 27, 2012

I loved “Chitlins” the very first time I ever tasted them when I was around 9 years old. I’ve been a vegetarian and a vegan and STILL craved chitln’s in the fall.  I generially cook them only once a year and that’s Thanksgiving, eat my fill that day and maybe the next and then I don’t want any until the next year. I have been told that I could package and sell my recipe because they don’t smell and aren’t greasy.

10 to 20 lbs exceptionally cleaned chitlns.  I don’t buy that “pre-cleaned” claim. I clean them till I’m satisfied that they are and I have seriously high standards. I end the cleaning process (multple washings, draining until water is clear.) By filling the sink with cold water and a half cup of kosher salt. I let them sit there for at least 15-20 minutes. I then rinse (usally twice) to get the excess salt out. 

Now we cook.

I place immaculately cleaned chitlins in a large stock pot without any seasoning at all. Bring to a boil and turn to med-low for approximently 45-60 minutes. What this does is releases liquid and grease you don’t need. I remove via a small sauce pan nearly all visable liquid (trust me, more will come.) I dump it in another pan because you my need to add a bit back but not normally. 

Now we add seasoning.

2 garlic bulbs - fresh crushed (do not use powdered!)
Scallions - large bunch - chopped fine - white and green
1 Jalepeno pepper - large or 2 medium - diced small (wear gloves)
1 Habanero-  large or 2 medium - diced small (wear gloves)
3 (1 each) green, red, yellow bell pepper - diced small
1/2 cup apple cider vinegar
plenty of salt and fresh ground black pepper

Add all seasonings and carefully fold into chitlins. Turn heat down to low to med-low and cover. I prefer to cook in morning so I can make certain I’m up and can monitor. Nothing worse then scorched chitlins! Normally on med-low it takes about 4 hours. Trust me, these aren’t those swimming in watery bland juice chitlins. I expermented and through trial and error produced a recipe that doesn’t have to be drowned in hot sauce before being downed by the eater!

CC

Nov 23, 2012

I am a chttering eater and have been since I was a child.  My dad and grandmother are from the south and they were the best at cleaning and cooking them since they raised pigs. I go through a long cleaning process too which is why I only eat them one time a year during Thanksgiving. When they are cleaned and cooked properly and if no one told you what they were you would eat them and unless you dont like the texture the taste is wonderful.

Lucky

Dec 26, 2012

Chitterlings maybe stink, but it has the most addicting taste to it! I’d rather eat that any day than any other meat; such as deer, rabbit, gator, etc… anything outside the norm, I will not eat them. If I have to survive off chitterlings and vegetables only, I sure can:)

Senorita Bonita

Jan 06, 2013

Yum. I HATE to clean these “guts” but so LOVE eating them.  We bought ham, black-eyed peas, greens, sweet potato pie, 7up, cake, etc for Christmas dinner. I ate “chitlin” sandwiches
Feliz Ano Nuevo

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