CHITTERLINGS – CHITTERLIN’S – CHITTLIN’S – CHITTLING’S – CHITLIN’S
WHY BOTHER TELLING YOU WHAT THIS IS? IF YOU HAVE FOUND YOUR WAY HERE YOU KNOW.
Born in France…..That’s right France! Europe, Asia …Over there! Any where they have animals that couldnt get away.
Ha Gotcha. People like things from Europe better. The Queen etc.
Chittlins have a bad rap…. How ya’ like (them) now? ….the myth that everything distasteful falls (from) the lips of thy enemy’s mouth is the truth. Well it isn’t. The French have battered these little nuggets up for century’s and swallow without chocking.
The Chinese use them) in their soups. The Spanish, Mexicans and others also use the last (mission) out, so to speak.
Hog Mogs is the stomach (later with this) Tripe. They are especially popular served during Thanksgiving and Christmas celebrations among African American families.
Remember this saying: …. ”The Food of my Enemy is my Friend”
Meaning if you are starving and your comrades begin to look tasty. You will go for the (leftovers) similar to what the Plantation owners left for the workers bac in the day…Also.. Chitterling metaphors encompass the African American culture. The informal circuit of juke joints and clubs supported by African Americans, has long been called the “Chitlin Circuit.” I never forgot hearing this for the first time on The Merv Griffin Show. He had “Little Anthony and the Imperials” on his show. After their song, the interview. I remember Lil’ Anthony saying “ Yes Merv it was hard, we paid our dues playing the Chittlin circuit” (ha ha) I said well thank you Sir. But Anthony wasn’t the only one that felt this way. The Black community was simply a stepping stone for many that lost their way. There were others that had fun with the term and embraced the coinage. Like The bluesman Mel Brown, a veteran of the circuit, chose to title his early 1970s greatest hits album Eighteen Pounds of Unclean Chitlins and Other Greasy Blues Specialties.
CHITTLINS aka: CHITTERLINS aka: CHITTLINGS aka: CHITTERLINGS aka: CHITLINS
- 20 pounds frozen cleaned chitterlings, thawed
- 1 large baking Potato (optional)
- 2 large Onions, peeled and halved
- 1 green Bell Pepper, chopped
- 3 cloves Garlic
- 3 stalks Celery, with leaves
- 2 cups Chicken Broth
- 2 tsp Sea Salt
- 1/2 Bay Leaf
- 1 teaspoon Creole seasoning to taste
- 1 teaspoon red Pepper flakes, or to taste
If you buy the chittlin’s (allegedly) pre-cleaned inspect them again. Walmart is paving the way in serving this Cuisine.
- Clean the chitterlings by removing all the specks and fat with specks on them. Rinse in several changes of salted water. Place them in a large pot and fill with enough water to cover. Bring to a boil, drain, rinse and fill with enough water to cover again.
- Return to the heat and add the potato, onions, green pepper, garlic, celery and vinegar. Season with salt, bay leaf, Creole seasoning and red pepper flakes. Cover and simmer over medium heat for 3 to 4 hours. Chitterlings should appear clear to white in color.
- Cut the chitterlings into 1 inch pieces and return to the pot. Pour out most of the cooking liquid. Discard the potato, onions, celery and bay leaf. Heat the chitterlings through and serve with your favorite side dishes. Store the leftovers in the refrigerator. Like so many other great soul food dishes, chitlins taste even better after the flavor has soaked in for a few hours.
Amount Per Serving Calories: 494 | Total Fat: 40.3g | Cholesterol: 548mg
[CHIHT-lihnz; CHIHT-lingz] Popular in American Southern cooking, chitterlings are the small intestines of freshly slaughtered pigs. The word itself comes from the Middle English chiterling, a derivative of the Old English cieter(“intestines”). And, although properly called “chitterlings,” the more common usage is chitlins, the casual version of which is chitts; slang terms include Kentucky oysters and wrinkled steak. Chitlins must be thoroughly cleaned in order to remove all fecal matter and bacteria. This labor-intensive process, which requires turning the intestines inside out, can take hours. Once cleaned, chitterlings must be simmered until tender (2 to 3 hours), a process that emits a detestable stench. They can then be broiled, barbecued, added to soups, battered and fried or used as a sausage casing. Chitlins have a chewy texture and an extremely high fat content (24 grams per 3-ounce serving). See also variety meats.
HISTORY OF CHITTERLINGS