Pig intestines
That is the correct spelling of the plural noun "chitlins" (cooked animal intestines, from "chitterlings").
Chitterlings (also called chitlins) are the small intestines of pigs. They are usually fried or steamed. They are in the meat food group.
unfortunately America. I say unfortunately because in Slavery times slave owners that raised pigs would give the slaves nothing but the scraps of animals so they made what they could out of the scraps and thus chitterlings, or chitlins where created.
chitlins are the small intestine of swine
Chitlins, also called Chitterlings, are pork intestines here is a very popular way of making them:10 pounds frozen cleaned chitterlings, thawed1 onion, roughly chopped2 teaspoons salt1 teaspoon crushed red pepper flakes1 teaspoon minced garlicSoak the chitterlings in cold water throughout the cleaning stage. Each chitterling should be examined and run under cold water, all foreign materials should be removed and discarded. Chitterlings should retain some fat, so be careful to leave some on. After each chitterling has been cleaned, soak in two cold water baths for a few minutes. The second water should be clearer. If not, soak in one more bath.Place the chitterlings in a 6 quart pot, and fill with cold water. Bring to a boil, then add the onion and season with salt, garlic and red pepper flakes. Be sure the water is at a full boil before adding seasonings, or the chitterlings could become tough. Continue to simmer for 3 to 4 hours, depending on how tender you like them. Serve with spaghetti or turnip greens. Be certain to pass the vinegar and hot sauce.
Chitlins con Carne was created on 1963-04-21.
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