Chitlins or chittlins are the small intestines of domestic animals, especially when cooked and eaten.
They are usually made from pigs' intestines.
They may also be filled with a forcemeat to make sausage.
Chitterlings is another name for chitlins.
The taste of chitterlings is indescribable.
Their mild flavor, comparable to nothing else, seems to be defined by how they are seasoned.
They are more tender than bacon and in some parts are called "wrinkle steaks."
For years chitlins have been an element of soul food.
But to some, they're a controversial choice.
The feces had already been scraped out.
Now all that was left to do was to peel away the fatty skin.
Chitterlings can be contaminated with the bacteria Yersinia enterocolitica, which can cause a diarrheal illness called "yersiniosis."
Other foodborne pathogens — such as Salmonella and E. coli — can also be present, so it is important to follow safe food handling practices to prevent infection.
Chitlins, or chitterlings, are the small intestines of pigs.
Typically braised in a large pot with onions, peppers, vinegar and various seasonings, chitlins are a soul food delicacy.
But they're not for everyone.
First of all, they smell like a rotting corpse.
Chitterlings (/ˈtʃɪt(ə)lɪŋz/), sometimes spelled chitlins or chittlins are the small intestines of domestic animals, especially when cooked and eaten.
They are usually made from pigs' intestines.
They may also be filled with a forcemeat to make sausage.
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.