Chitterlings 489301 225654146 2008-07-14T19:21:47Z 12.21.200.2 /* Regional and ethnic cuisine */ [[Image:ChitlinsSmall.jpg|right|thumb|Chitlins in broth.]] '''Chitterlings''' (often {{pronEng|ˈtʃɪtlɪnz}} and sometimes spelled '''chitlins''' in vernacular) are the [[intestine]]s of a [[pig]] that have been prepared as [[food]]. They are a type of [[offal]]. ==Preparation== Chitterlings are carefully cleaned before they are cooked by [[boiling]] or [[stewing]], and are often battered and fried after the stewing process. Chitterlings are also used for sausage casings. ==Regional and ethnic cuisine== Chitterlings (chitterlins) are eaten more frequently in the [[southern United States]]. Each year at [[Dunbarton, Louisiana]] the famous Chitlin' Cookin' is held in late February or early March. In [[Mount Airy, North Carolina|Mount Airy]], [[North Carolina]] (famously known as [[Mayberry]]) there is an annual chitterling festival. The chitterlings are cooked in several different ways. Also, [[Yatesville, Georgia|Yatesville]], [[Georgia (U.S. state)|Georgia]] holds the annual "Chitlin' Hoedown" each year. "Chitlins" are eaten with more frequency in [[Black culture]], and the South, perhaps due to their heritage as [[soul food]]. Other cultures have [[small intestine]] recipes, for example as part of the [[Latin America]]n (and especially [[Argentina|Argentinian]]) mixed grill dish ''[[asado|parrillada]]'', they are known as ''[[chinchulines]]'' and are generally from a [[calf]], though occasionally [[Domestic sheep|lamb]] or [[Domestic goat|kid]]. The bundled and braided small intestine is called a ''[[choto]]'' in [[Uruguay]]. [[Image:Makchang.jpg|right|thumb|Grilled pork intestines are known as ''makchang'' in Korea]] [[Philippines|Filipino]] [[filipino cuisine|cuisine]] features a recipe of fried pork intestines called "[[silit]]"{{Fact|date=May 2008}}, and another for deep-fried pork intestines, called "[[chicharon bulaklak]]" as well as a [[barbecued]] version sold as [[street food]] called "[[isaw]]". In [[Chinese cuisine]], the intestines are served deep fried with [[hoi sin sauce]] after being [[marinated]] in [[soy sauce]] and [[spices]], and it is usually also served with [[Suan cai]](Chinese [[pickled cabbage]]) to reduce the greasy feeling of the chitterlings. In [[Korea]], [[Grilling|grilled]] pork intestines are called [[makchang]] (막창). Makchang is a [[Daegu]] regional [[delicacy]]. In [[Mexican cuisine]], small intestines are known as ''[[tripas]]''. Cleaned, boiled, and grilled, ''tripas'' are a popular filling for [[taco]]s. In [[Italian cuisine]], ''[[pajata]]'' is the term for the intestine of an unweaned calf that is cleaned but left filled with milk that solidifies during cooking. It's most common use is in a classic Roman dish, [[Rigatoni alla Pajata]]. In France chitterlings sausage is regarded as a delicacy called [[andouillette]]. ==History== Eating chitlins in the rural South is not as common as it once was. In [[Colonial America|colonial]] times, hogs were slaughtered in December, and hog maws (cheeks)<ref>{{cite web |url=http://chitterlings.com/chitterling.html |title=Fried Chitterlings (Chitlins) and Hog Maws |publisher=The Chitterling Site |accessdate=2007-06-21}}</ref>, pigs' feet, and neck bones were given to [[slave]]s. Until [[Emancipation Proclamation|emancipation]], African-American food choices were restricted by the dictates of their owners. Because of the [[West Africa]]n tradition of cooking all [[edible]] parts of plants and animals, these foods helped the slaves survive in the United States. It should also be noted, that poorer communities in the Caribbean and Mexico were given pork and beef offal. These communities eventually turned these undesirable cuts of meat into beloved dishes such as [[Sopa_de_mondongo|Mondongo]] and [[Menudo_(soup)|Menudo]]. On [[April 22]], [[2003]] The [[Smithsonian Institution]]'s [[Anacostia Museum and Center for African American History and Culture]] accepted the papers of the Chitlin Market, a local business, as part of its emerging collection of materials about African American celebrations and foods.<ref>{{cite news |title= A place of honor for slaves' survival food |publisher=[[Los Angeles Times]] |first= Jacqueline |last=Trescott |date=[[April 25]], [[2003]] |url=http://pqasb.pqarchiver.com/latimes/access/328370031.html?dids=328370031:328370031&FMT=ABS&FMTS=ABS:FT&type=current&date=Apr+25%2C+2003&author=Jacqueline+Trescott&pub=Los+Angeles+Times&edition=&startpage=E.28&desc=ART |accessdate=2007-06-21}}</ref> ==Food safety caution== Care must be taken when preparing chitterlings, due to the possibility of disease being spread when they have not been cleaned or cooked properly. These diseases/bacteria include ''[[Escherichia coli]]'' and ''[[Yersinia enterocolitica]],'' 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 [[Feces|fecal matter]] because the part of the pig the 'chitlins' come from is the last few inches before the pig's rectum. The chitterlings are then boiled and simmered until tender. ==See also== * [[Chitlin' circuit]] * Chitterling is a song by [[Wurzels|Adge Cutler and The Wurzels]] * Chitlins con Carne is a tune by jazz guitarist [[Kenny Burrell]] and was also performd by Stevie Ray Vaughan on his album "the sky is crying" * [[Gargantua and Pantagruel]] written in 1532 by the Renaissance author [[Rabelais]] describes an adventure of [[Pentagruel]], involving a tribe of Chitterlings in book 4, chapter 35. ==References== {{Reflist}} ==External links== * [http://whatscookingamerica.net/History/ChitlinsHistory.htm History of Chitterlings] by Linda Stradley * [http://health.state.ga.us/archives/chitterlings.asp Caution in Preparing Chitterlings] from the State of Georgia Division of Public Health * [http://www.post-gazette.com/pg/06092/678183-34.stm Loved and reviled, chitterlings are the ultimate in soul food] by LaMont Jones for the [[Pittsburgh Post-Gazette]] * [http://www.soulfamilytravels.com/html/newsletter-5-03.html] Shauna Anderson's Chitlin Market inducted into Smithsonian's Anacostia Museum and Center for African American History April 22, 2003 * [http://www.youtube.com/watch?v=etjenskjUiU YouTube Video of How to Cook Crispy Pork Intestines ~ "Chicharon Bulaklak"] [[Category:Soul food]] [[Category:African American culture]] [[Category:Peasant foods]] [[Category:Pork]] [[Category:Offal]] [[de:Chitterlings]]