Chitterlings: Difference between revisions

Content deleted Content added

Inline

Revision as of 13:42, 22 December 2008

Chitterlings (often Template:PronEng and sometimes spelled chitlins or chittlins in vernacular) are the intestines and rectum 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.

History

Eating chitlins in the rural South is not as common as it once was. In colonial times, hogs were slaughtered in December, and hog maws (large intestines)^[1], pigs' feet, and neck bones were given to slaves. Until emancipation, African-American food choices were restricted by the dictates of their owners. Because of the West African 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 Mondongo and 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.^[2]

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 E. 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 fecal matter because the part of the pig the 'chitlins' come from includes intestinal polyps and the last few inches before the pig's rectum. The chitterlings are then boiled and simmered until tender.

References

^ "Fried Chitterlings (Chitlins) and Hog Maws". The Chitterling Site. Retrieved 2007-06-21.
^ Trescott, Jacqueline (April 25, 2003). "A place of honor for slaves' survival food". Los Angeles Times. Retrieved 2007-06-21. {{cite news}}: Check date values in: |date= (help)

External links

History of Chitterlings by Linda Stradley
Caution in Preparing Chitterlings from the State of Georgia Division of Public Health
Loved and reviled, chitterlings are the ultimate in soul food by LaMont Jones for the Pittsburgh Post-Gazette
[1] Shauna Anderson's Chitlin Market inducted into Smithsonian's Anacostia Museum and Center for African American History April 22, 2003
YouTube Video of How to Cook Crispy Pork Intestines ~ "Chicharon Bulaklak"

[1] "Fried Chitterlings (Chitlins) and Hog Maws". The Chitterling Site. Retrieved 2007-06-21.

[2] Trescott, Jacqueline (April 25, 2003). "A place of honor for slaves' survival food". Los Angeles Times. Retrieved 2007-06-21. {{cite news}}: Check date values in: |date= (help)

[1]

[2]

@@ Line 8: / Line 8: @@
 ==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 (large intestines)<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]].
+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 (large intestines)<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>