Can someone tell me, what the heck are chitterlings or chittlin's? is it a southern food or can anyone eat it?

Question

Can someone tell me, what the heck are chitterlings or chittlin's? is it a southern food or can anyone eat it?

Answer 1

omg thats what they call lil kids its not food lol

Answer 2

the part of the south that I am from what we call chittlin's is what is left after rending a hog/pig........been a long time since I have had  chittlin's...........

years ago people cooked pig fat/lard in a large pot or vat to get the oil for frying foods..........its what we use cooking oil for today..........when the oil/grease/lard was cooked out of the fat of the pig there were small pieces left that were very crunchy...similar to pig rinds you buy in a bag in the chip isle at a store....... chittlin's are very tasty I like them salted

Answer 3

Chitterlings, or the small intestines of a freshly slaughtered pig, are generally cut into 2-inch segments, covered with water, brought to a boil, covered, and then reduced to a simmer for three to four hours.

You can add a garlic clove; a little salt and pepper; spices, such as thyme, clove, mace, and allspice; a bay leaf; a bit of onion; and a couple tablespoons of white wine vinegar to the liquid to round out the flavor.

Answer 4

haahahahahhaahha its like a chicken leg or chinken wing you get them in kfc

Answer 5

see nosnod's description of them ....   yes, you'd be "allowed" to eat them.  We don't check your ID to make sure you're a Southerner before we serve you:)

Answer 6

When I lived on the ranch they'd slaughter a pig and skin it then after that they'd put the pig fat into a vat and start a fire under it to get it really hot.

Then they'd cut up the pig skin into bite size pieces and throw it into the vat with the boiling pig fat and fry it.

When it was done cooking they'd take it out and drain it then salt it and pass it around to everyone until everyone had their fill.

I remember it was very good and when I asked what they called it they said it was chittlings.

Answer 7

In England chitterlings are pigs guts, they look on a plate like a heap of hemmariods, never tasted them..............

Most of the above answers describe Scraps, small lumps of pork fat gently fried until they have most of the fat rendered out of them and they go crispy.  A sprinkle of salt on some warm scraps saw us through WW2 most evenings. then off to bed with the solid plate from the oven bottom.  We didn't consider it was cold unless the contents of the jerimia (or po) were frozen solid in the morning.  If I close my eyes I can still hear it sizzle as I contibute a nights savings...........