Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Chitterlings?

Another adventure in food? Anyone brave enough to try the 'soul food"? If so how?

"Chitlins" down South, menudo from Mexico, or the closely related tripe from all over. Fixed right, it's all good. Not fixed right, it's godawful.

In a Mississippi deer camp I once belonged to, it was considered the height of sophisticated humor to secretly drop a few kernels of corn into the chitlins. (To give the impression that they hadn't been washed well, if you fail to get the drift.)

Chitterlings = Tripas

Not menudo/tripe

Two different animals and body parts.

To qualify as known commonly with regards to Mexican food.

I wasn't clear. All are organ meats, but they are three different things, fixed three different ways.

Offal.

In east Texas, the 'chittlins' I'm familiar with are pork small intestines. If I recall correctly a hose was used to wash out the inside. them boiled quickly 2-3 water is discarded times, cut into pieces and fried
in the Rio Grande valley Menudo is soup made with stomach. captdavid

On the other hand people don't have a problem eating premium sausages with natural casings.

Exactly. Squeamishness is a terrible handicap.

When I worked for Wilson's pack, I spent a bit of time packing them. If I remember correctly, they were packed in square, red plastic tubs weighing 5#. They came to us in large, wheeled vats. Inspectors would invariably poke at them and declare them not clean enough. I soon learned that the standard procedure employed when an inspector was sighted was to have someone distract him with light conversation when he was some distance away, then wheel a waiting cartful behind whatever was tall enough to hide it until he passed. The tubs were all shipped to Wilson or High Point, North Carolina, which was some sort of Wilson's hub for the south. As an aside, Wilson headquarters was located in Oklahoma City. When I was dealing with billing trucks later on, I became convinced that somewhere in the country there was a place that produced the front 4/5 of horses and shipped them to Wilson's in Oklahoma City for final assembly.

They're known as chitllins around these parts, and the Blacks are the only ones that I've ever know that eat them. They're soul food, but why anyone would want to eat something what was covered in pig chit, I'll never know.

Not "covered in" but "lined with" poop, James.

Back in slave days - and to this day in Africa - people ate animal guts because that's what they had. Slaves in the South (having things MUCH better off than their relatives back in the Dark Continent) learned to thoroughly clean the intestines before preparing them for the table. In Africa, they still simply take guts UNcleaned and throw them onto the coals - and eat them like that.

Most of the world's people eat organ meats, some prepared better than others, but all because meat is too precious to waste. We're so spoiled that we think nothing but steaks and chops are edible. That's nonsense.

When I was a kid, the meat packing plants would give away all the "byproducts" such as brains, hearts, livers, and even ribs. Negro men would take all that and set up cinderblock BBQ shacks offering pork ribs and snoots. The other parts they ate at home. And so did we, because my Dad worked at Swift & Co and got the same things free. Dad shied away from intestines, but we ate a lot of the other parts. And thought nothing of it.

I still don't. As I said several posts ago, it's all good if it's done right.

I'd have to buy five pounds, I may just pass for a while.

I need to learn to make a good steak, and kidney pie though.

I have had them fried , little chewy, not something I care to revisit.
There is a Chittlin festival here in SC, you can get them fried, stewed,and boiled.
They smell pretty smartly when boiling.

Never chittlins,
but hog maw...stuffed stomach.

Stuffed stomach?

https://www.teetsfoodstore.com/shop/smokedmeats/PPPonce.html

https://www.teetsfoodstore.com/shop/smokedmeats/JCPonce.html

https://www.teetsfoodstore.com/shop/cajunspecialty/UNSMPONCE.html

Southern lutefisk?

Had duck 'chitlins'' in Beijing once. Fried up with scallions. Awesome.

Hell! No! Worked on freight dock when younger, much younger. I remember some of the darker hands warming that mess up for lunch. Cannot imagine eating that stinking crap.