"Chitterlings Chitterlings ( or ; sometimes spelled/pronounced chitlins or chittlins) are a prepared food usually made from the small intestines of a pig, although the intestines of cattle and other animals are sometimes used. ""Chitterling"" is first documented in Middle English by the Oxford English Dictionary, in the form ""cheterling"", c1400. Various other spellings and dialect forms were used. The primary form and derivation are uncertain. A 1743 English cookery book ""The Lady's Companion: or, An Infallible Guide to the Fair Sex"" contained a recipe for ""Calf's Chitterlings"" which was essentially a bacon and offal sausage in a calf's intestine"
"Europeans, in the form of hogs and cattle, were kept. Aside from the meat, it was not uncommon for them to eat organ meats such as liver, brains, and intestines. This tradition remains today in hallmark dishes like chitterlings, commonly called chitlins, which are the fried large intestines of hogs; livermush, a common dish in the Carolinas made from hog liver; and pork brains and eggs. The fat of the animals, particularly of hogs, was rendered and used for cooking and frying. Many of the early settlers were taught Southeastern Native American cooking methods. Indigenous peoples of the Great Plains"
"hogs, were kept. When game or livestock was killed, the entire animal was used. Aside from the meat, it was common for them to eat organ meats such as brains, livers, and intestines. This tradition remains today in hallmark dishes like chitterlings (commonly called ""chit'lins""), which are fried small intestines of hogs; livermush (a common dish in the Carolinas made from hog liver); and pork brains and eggs. The fat of the animals, particularly hogs, was rendered and used for cooking and frying. Many of the early European settlers in the South learned Native American cooking methods, and so cultural"
"known as ""isaw"" and eaten as street food. Chicken intestines (""isaw ng manok"", compared to ""isaw ng baboy"") are also used. Pig intestines are also prepared in a similar manner to pork rinds, known locally as ""chicharon"". Two distinct types of these are called ""chicharon bituka"" and ""chicharon bulaklak"", differing in the part of the intestine used. In the United States, chitterlings are part of the Southern United States culinary tradition commonly called ""soul food"". Chitterlings are carefully cleaned and rinsed several times before they are boiled or stewed for several hours. A common practice is to place a halved"
"world, the dish known as chitterlings can be found in most pork-eating cultures. Chitterlings made from pig intestines are popular in many parts of Europe, and are still eaten in the southern U.S. Chitterlings were common peasant food in medieval England, and remained a staple of the diet of low-income families right up until the late 19th century and not uncommon into the mid 20th century. Thomas Hardy wrote of chitterlings in his novel ""Tess of the D'Urbervilles"", when the father of a poor family, John Durbeyfield, talks of what he would like to eat: Tell 'em at home that"
"dish, served with a specialized sauce in a bowl and accompanied by a stack of tortillas, additional complementary sauces, limes, and salt. Chitterlings are also eaten as a dish in many East Asian cuisines. Both large and small intestine (typically pig) is eaten throughout China. Large intestine is called ""feichang"", literally ""fat intestine"" because it is fatty. Small intestine is called ""zhufenchang"", literally ""pig powder intestine"" because it contains a white, pasty or powdery substance. The character ""zhu"" or ""pig"" is added at the beginning to disambiguate. This is because, in Cantonese cuisine, there is a dish called ""chang fen"""
"from La Rioja is embuchados, and from the province of Aragon, madejas, all made with sheep's intestines and served as tapas. Tricandilles are a traditional dish in Gironde. They are made of pig's small intestines, boiled in bouillon, then grilled on a fire of grapevine cane. This is considered an expensive delicacy. Andouillette is a type of sausage, found especially in Troyes, which is made predominantly of pig chitterlings. Andouille is another kind of French chitterlings sausage found especially in Brittany and Normandy. People in the Caribbean and Latin America eat chitterlings. Chinchulín (in Argentina, Paraguay and Uruguay) or chunchule"
"in Spain. Haggis has been Scotland's national dish since the time of Robert Burns. In northeast Brazil, there is a similar dish to haggis called """"buchada"""", made with goats' stomach. Except for heart, tongue (beef), liver (chicken, beef, or pork), and intestines used as natural sausage casings, organ meats consumed in the U.S. tend to be regional or ethnic specialities; for example, tripe as ""menudo"" or ""mondongo"" among Latinos and Hispanos, chitterlings in the Southern United States, scrapple on the Eastern Seaboard, fried-brain sandwiches in the Midwest, and beef testicles called Rocky Mountain oysters or ""prairie oysters"" in the west."
"casing. The recipe explained the use of calf's, rather than the more usual pig's, intestines with the comment that ""[these] sort of ... puddings must be made in summer, when hogs are seldom killed"". This recipe was repeated by the English cookery writer Hannah Glasse in her 1784 cookery book ""Art of Cookery"". Linguist Paul Anthony Jones has written, ""in the late 1500s a ""chitterling"" was an ornate type of neck ruff, so called because its frilled edge looked like the folds of a slaughtered animal's entrails"". As pigs are a common source of meat in many parts of the"
"Chaudin Chaudin (from the French word for stomach), also referred to as ponce or Southern Louisiana Ponce, is a meat dish from southern Louisiana, US, (primarily the southwestern portion of the state). It is a sausage-like variant made from ingredients sewn up in a pig's stomach. The stuffing includes spices, pork, rice (or it can be served over rice) and vegetables including onions and peppers. It can be prepared in a Dutch oven, crock pot, or baked in an oven and is often sold smoked. It is often made with a Holy Trinity Gravy, a roux with brown chopped onion,"
"pig intestines); it is also a play on the term ""Borscht Belt"", which referred to particular resort venues (primarily in New York State's Catskill Mountains) that were popular with Jewish performers and audiences during the 1940s through the 1960s. This name also comes from the culinary history of black people, where they were often only given the intestines of the pig to eat as opposed to the bacon or ham. It symbolizes acquiring a taste out of necessity and eventually coming to like it. The Chitlin' Circuit was considered to be by, for, and about black people. Topics of plays"
"but sometimes they had a calf's head; sometimes even, though less often, a joint of veal. Chitterlings are the subject of a song by 1970s Scrumpy and Western comedy folk band, The Wurzels, who come from the southwest of England. Chitterlings, though much declined in popularity, are still enjoyed in the UK today. Kokoretsi, kukurec, or kokoreç, are usually prepared and stuffed, then grilled on a spit. In several countries such as Turkey, Greece, Albania, Bulgaria, lamb intestines are widely used. In Turkish cuisine, the intestines are often chopped and cooked with oregano, peppers, and other spices. Gallinejas are a"
"stomach, and in the form of ""Tripas à moda do Porto"" (tripe with white beans) is considered the traditional dish of the city of Porto, whose inhabitants are informally known as ""tripeiros"". Tripas Tripas, in Mexican cuisine (known as chitterlings in English-speaking countries), are the small intestines of farm animals that have been cleaned, boiled and grilled. ""Tripas"" are used as filling for tacos, then dressed with condiments such as cilantro, chopped onions, and chile sauce. They are also served with ""pico de gallo"" and ""guacamole"". Tripas as prepared Mexican style require care by the cook, to avoid becoming rubbery."
"many were often too poor to afford them. Soul food, a hearty cuisine commonly associated with African Americans in the South (but also common to African Americans nationwide), makes creative use of inexpensive products procured through farming and subsistence hunting and fishing. Pig intestines are boiled and sometimes battered and fried to make chitterlings, also known as ""chitlins"". Ham hocks and neck bones provide seasoning to soups, beans and boiled greens (turnip greens, collard greens, and mustard greens). Other common foods, such as fried chicken and fish, macaroni and cheese, cornbread, and hoppin' john (black-eyed peas and rice) are prepared"
"Chicken turtle The chicken turtle (""Deirochelys reticularia"") is an uncommon freshwater turtle found in the southeast of the United States. It is in the monotypic genus Deirochelys. The name ""chicken"" turtle refers to the taste of their meat, which used to be popular in southern markets. The chicken turtle is similar in appearance to the eastern painted turtle (""Chrysemys picta picta""), but has an unusually long, striped neck that is close to the length of its shell, with a yellow stripe on both the forelegs and rear legs. It has webbed feet to help it swim. It has a distinguishable"
"(in Chile) (from the Quechua ""ch'unchul"", meaning ""intestine"") is the cow's small intestine used as a foodstuff. Other name variations from country to country are caldo avá (Paraguay), tripas or mondongo (Dominican Republic), choncholi (Peru), chunchullo, chinchurria or chunchurria (Colombia), chinchurria (Venezuela), tripa mishqui (Ecuador) and tripa (Mexico). In Mexico, tripas are considered a delicacy. They are very popular served as a guisado in tacos. They are cleaned, boiled, sliced, and then fried until crispy. They are often served with a spicy, tangy tomatillo-based salsa. In Guadalajara, along with the traditional preparation for tacos, they are often prepared as a"
"The Navajo people of the Southwestern United States wrap sheep intestines around strips of caul fat to make a dish called ach'ii'. Caul fat Caul fat, also known as lace fat, omentum, crépine or fat netting, is the thin membrane which surrounds the internal organs of some animals, such as cows, sheep, and pigs, also known as the greater omentum. It is used as a casing for sausages, roulades, pâtés, and various other meat dishes. Examples of such dishes are Swiss ""atriau"", French crépinette, Cypriot sheftalia, English faggots, and Italian ""fegatelli"". In the traditional Ukrainian and Russian cuisine, caul fat,"
"Catgut Catgut is a type of cord that is prepared from the natural fibre found in the walls of animal intestines. Catgut makers usually use sheep or goat intestines, but occasionally use the intestines of cattle, hogs, horses, mules, or donkeys. Despite the name, catgut manufacturers do not use cat intestines. The word ""catgut"" may have been an abbreviation of the word ""cattlegut"". Alternatively, it may derive by folk etymology from ""kitgut"" or ""kitstring""—the word ""kit"", meaning fiddle, having at some point been confused with the word ""kit"" for a young cat; The word kit, being derived from fiddle in"
"Chunchullo Chinchulín is beef small intestine, which may be grilled or fried. It is consumed in many Latin American countries. It is grilled over wood or charcoal. In Colombia, Argentina, Paraguay, Uruguay and Chile however, it is usually roasted. Although it requires long cooking it is usually the first dish served in a Paraguayan, Uruguayan and Argentinian ""asado"". They are presented in the form of a braid. Known as chinchulín and are typically roasted. The large intestine, in Argentina, is called ""Tripa Gorda"" (Big Gut) or torch and cooked similarly, except that they are usually washed inside and filled with"
"Botillo Botillo (), Butiellu () or Botelo (, , also known as ""chouriço de ossos"" in Portuguese), is a dish of meat-stuffed pork intestine. It is a culinary specialty of El Bierzo, a county in the Spanish province of León and also of the region of Trás-os-Montes, in Portugal. The Spanish term ""botillo"", the Portuguese term ""botelo"" and Leonese term ""butiellu"" derive from the Latin word ""botellus"", meaning intestine. This type of Embutido/Enchido is a meat product made from different pieces left over from the butchering of a pig, including the ribs, tail, and bones with a little meat left"
"""pig small intestines""). In Korean cuisine, food similar to ""gopchang"" prepared with beef blanket tripe is called ""yang-gopchang"" (; ""rumen ""gopchang""""), while the one prepared with beef reed tripe is called ""makchang"" (; ""last tripe""), and the one with beef big intestines is called ""daechang"" (; ""big innards""). Internationally, gopchang could be compared to chitterlings (pork's small intestines) or Latin American ""chunchullo"" (beef, pork, or lamb's small intestines). The Spanish/Portuguese term ""tripas"" or the English tripe also occasionally referred to as small beef's intestines, attesting to the practice of consuming animal intestines as a truly worldwide phenomenon. Gopchang Gopchang ()"
"Tripas Tripas, in Mexican cuisine (known as chitterlings in English-speaking countries), are the small intestines of farm animals that have been cleaned, boiled and grilled. ""Tripas"" are used as filling for tacos, then dressed with condiments such as cilantro, chopped onions, and chile sauce. They are also served with ""pico de gallo"" and ""guacamole"". Tripas as prepared Mexican style require care by the cook, to avoid becoming rubbery. They are traditionally cooked in a """"Disco"""" which is constructed of two tilling discs (commonly used in the farming industry) welded to an iron pole in the center of the discs to"
"preparation of chitterlings for use, well-informed cooks feel the need to filter the potent aroma with white bread or a slice of potato on the rim of the cooking pot to keep their neighbors from just dropping in for a meal. In Korea, chitterlings (""Gopchang"") are grilled or used for stews (""Jeongol"") in Korea. When they are grilled, they are often accompanied by various seasonings and lettuce leaves (to wrap). Stew is cooked with various vegetables and seasonings. In the Philippines, pig intestines (Filipino: ""bituka ng baboy"") are used in dishes such as ""dinuguan"" (pig blood stew). Grilled intestines are"
"Chislic Chislic (or sometimes chislick) is a traditional dish of cubed red meat most commonly localized to the state of South Dakota (United States) and it is the official state food or “nosh”. The word ""chislic"" is arguably derived from the Turkic word of shashlik or shashlyk, which is cubed meat or liver grilled on a skewer with tomatoes, peppers, and onions. The origin of the word shashlyk is rooted in shish kebab, the Turkish and Arabic words for skewered meats. According to some sources, chislic was possibly introduced into the United States by John Hoellwarth, who immigrated from Crimea"
"pita bread. In Chinese, it is called 鸡胗 (jī zhēn) or 鸡内金 (jī nèi jīn), and is usually eaten by stir-frying with vinegar. Most poultry, especially those sold in supermarkets, is quartered and consequently the giblets are not included. Giblets can be bought separately from a butcher, but the demand for human consumption is low in most Western countries, so they are more often sold to pet food manufacturers. Giblets Giblets is a culinary term for the edible offal of a fowl, typically including the heart, gizzard, liver, and other visceral organs. A whole bird from a butcher is often"
"Gizzard The gizzard, also referred to as the ventriculus, gastric mill, and gigerium, is an organ found in the digestive tract of some animals, including archosaurs (pterosaurs, crocodiles, alligators, and dinosaurs, including birds), earthworms, some gastropods, some fish, and some crustaceans. This specialized stomach constructed of thick muscular walls is used for grinding up food, often aided by particles of stone or grit. In certain insects and molluscs, the gizzard features chitinous plates or teeth. The word ""gizzard"" comes from the Middle English ""giser"", which derives from a similar word in Old French ""gésier"", which itself evolved from the Latin"
"Guatitas Guatitas (""[little] guts"" or ""[little] bellies"", from ; ""Gut/Belly""), or guatitas criollas, is a popular dish in Chile and in Ecuador, where it is considered a national dish. Guatitas is essentially a stew whose main ingredient is pieces of tripe (cow stomach), known locally as ""guatitas"". The tripe is often cleaned several times in a lemon-juice brine, after which it is cooked for a long time until the meat is tender. Then it is allowed to cool and finely chopped. There are various vegetarian versions of the dish in which wheat gluten is substituted for tripe. Other variations use"
"made from the prepared intestine of the slaughtered animal; most commonly a pig. Due to their habit of often exploding due to shrinkage of the tight skin during cooking, they are often referred to as ""bangers"", particularly when served with the most common accompaniment of mashed potatoes to form a bi-national dish known as bangers and mash. Famously, they are an essential component of a full English or Irish breakfast. Some are made to traditional regional recipes such as those from Cumberland or Lincolnshire, and increasingly to modern recipes which combine fruit such as apples or apricots with the meat,"
"produced locally, as is the Guavate barrio in the city of Cayey. American-style pork rinds are usually made from pig skin and fat without meat. They are commonly seasoned and sold in plastic bags, like corn and potato chips (crisps) as a ""junk food"" item. Some brands in the Southwest use the Spanish term , and Mexican-style dishes are available in many Mexican and Southwestern restaurants in the region. In the Deep South, traditional home-cooked pork rinds are called ""cracklings"" or (colloquially) ""cracklins"". They are made in a two-step process: the pork skin is first rendered and dried, and then"
"Lima. It was a typical food of the black population of Peru but now, like the kebabs they are consumed at every social level. In southern Mexico, the first portion of the small intestine of the cow (first 3–4 meters) is known as ""tripa de leche"" (translates to ""gut of milk""). This is washed thoroughly with tap water, braided and boiled in a pressure cooker for about 1 hour, because it is very hard. Later, it's fried with garlic and onions and served on fresh tortillas, whole or chopped into cubes, served with hot salsa. Chunchullo Chinchulín is beef small"
"of mammals is not common, except for the liver, which is common to a certain degree. Examples include liver sausage (braunschweiger) and pâté. Liver and onions is a traditional, ""classic"" menu item in diners throughout the country, often as a ""blue plate special"". Mammal offal is somewhat more popular in the American South, where some recipes include chitterlings, livers, brain, and hog maw. Scrapple, sometimes made from pork offal, is somewhat common in the Mid-Atlantic US, particularly in Philadelphia and areas with Amish communities. Pepper Pot soup (frequently served in Philadelphia) is made from beef tripe. Fried-brain sandwiches are a"
"to Hutchinson County, South Dakota in the 1870s. However, it is highly debated as to why other German and Russian immigrants aren’t credited for bringing Chislic to the state of South Dakota. Chislic is traditionally prepared very simply. Cubed mutton or lamb (or alternately beef or venison), generally no bigger than a half-inch, are cooked in a deep fryer. Generally, chislic is served medium-rare to medium—i.e. warm pink inside. After cooking, while the meat cools on a paper towel, it is flavored with garlic salt, or other varieties of seasoned salts. The cubes are eaten hot, using toothpicks. Chislic may"
"of an animal, usually a hog. In the U.S. South, these entrails are traditionally removed in one piece at hog-killing time and given to the poor. Haslet In British English, haslet or acelet is a pork meatloaf with herbs, originally from Lincolnshire. The word is derived from the Old French ""hastilles"" meaning ""entrails"". In Lincolnshire, haslet (pronounced '/ˈheɪslɪt/' locally) is typically made from stale white bread, ground pork, sage, salt and black pepper. It is typically served cold with pickles and salad, or as a sandwich filling. In England, it is commonly sold on a delicatessen counter. Welsh haslet is"