Chitterlings facts for kids

Chitlins in broth

Chitterlings (also called chitlins) are a special dish made from the large intestines of a pig. Sometimes, intestines from cows or other animals are used too. People around the world have eaten chitterlings for a very long time.

What are Chitterlings?

The word "chitterling" first appeared in English around the year 1400. It has been spelled in different ways over the centuries.

In the past, chitterlings were a common food, especially for people who didn't have much money. An English cookbook from 1743, called The Lady's Companion, even had a recipe for "Calf's Chitterlings." This recipe was like a sausage made with bacon and calf intestines. They used calf intestines because pigs were not often killed in summer back then.

Interestingly, in the late 1500s, a "chitterling" also referred to a fancy ruffled collar worn around the neck. It was called that because its frilly edges looked like the folds of an animal's intestines!

Chitterlings Around the World

Since pigs are a common source of meat in many places, chitterlings are eaten in most cultures that eat pork. You can find them in many parts of Europe and in the southern United States.

In the United Kingdom

Chitterlings were a common food for poor people in England during the Middle Ages. They remained a main part of the diet for low-income families until the late 1800s. Even in the mid-1900s, they were still eaten.

The writer Thomas Hardy mentioned chitterlings in his book Tess of the D'Urbervilles. A poor character, John Durbeyfield, lists foods he'd like for supper. Chitterlings were his last choice, showing they were seen as the humblest food.

George Sturt wrote in 1919 about the food his farming family ate around 1830. He mentioned that they ate many pig parts in winter, including chitterlings.

A comedy folk band from the southwest of England, The Wurzels, even sang a song about chitterlings in the 1970s! While not as popular as they once were, chitterlings are still enjoyed in the UK today.

In Europe

The Balkans, Greece, and Turkey

In countries like Turkey, Greece, Albania, and Bulgaria, a dish called Kokoretsi (or kukurec, kokoreç) is popular. It's usually made from lamb intestines. The intestines are stuffed, then grilled on a spit, which is a long rod. In Turkish cooking, the intestines are often chopped and cooked with spices like oregano and peppers.

Spain

Gallinejas is a traditional dish from Madrid, Spain. It's made from sheep's small intestines, spleen, and pancreas. These parts are fried in their own fat until they form small spirals. The dish is served hot, often with French fries. You don't see gallinejas as often now, but they are still served during festivals.

Zarajo is another traditional Spanish dish, from Cuenca. It uses braided sheep's intestines rolled onto a vine branch. It's usually grilled, but sometimes fried or smoked. Zarajo is often served hot as a snack or appetizer. Similar dishes include embuchados from La Rioja and madejas from Aragon, all made with sheep's intestines.

France

Tricandilles are a traditional dish from Gironde, France. They are made from pig's small intestines, first boiled in broth, then grilled over a fire made from grapevines. This dish is considered a special and expensive treat.

Andouillette is a type of sausage, especially found in Troyes, France. It's mostly made from pig chitterlings. Andouille is another French chitterlings sausage, popular in Brittany and Normandy. Saucisson is a type of sausage that traditionally uses chitterlings both as a casing and as an ingredient.

In Latin America and the Caribbean

Many people in the Caribbean and Latin America eat chitterlings.

Jamaica

In Jamaica, cow intestines are often prepared as a stew. A popular way is "curried tripe and beans," where the intestines are cooked with butter beans and curry powder. Another stew is made with butter beans but without curry. Sometimes, red kidney beans are used instead of butter beans, making a dark red, thick stew. Tripe is usually eaten with white rice or rice and peas.

Mexico

In Mexico, tripas are very popular in tacos. They are cleaned, boiled, sliced, and then fried until they are crispy. They are often served with a spicy, tangy salsa made from tomatillos. In Guadalajara, tripas are also served as a dish in a bowl with a special sauce, tortillas, and other toppings like limes and salt.

In Asia

Chitterlings are also eaten in many East Asian countries.

China

Both large and small pig intestines are eaten throughout China. The large intestine is called feichang, meaning "fat intestine," because it has fat. The small intestine is called zhufenchang, meaning "pig powder intestine," because it contains a white, pasty substance.

Large intestines are usually cut into rings and have a stronger smell. They are added to stir-fry dishes and soups. They can also be slow-cooked or boiled and served on their own. Small intestines are usually cut into tubes and can be simply boiled and served with a dipping sauce. The ways of preparing and serving intestines vary a lot across China.

Japan

In Japan, chitterlings, called "motsu," are often fried and sold on skewers at restaurants and street carts. They are also served in a soup called "motsuni" with miso, ginger, and green onions to reduce the smell. Other ingredients like stomach might be added.

In Okinawa, the soup is called "nakamijiru." The chitterlings are cleaned very well to remove any smell, so miso is not needed. In Nagoya, it's called "doteyaki" and is served with red miso. In Fukuoka, it's called "motsunabe" and is a stew cooked with cabbage, chives, bean sprouts, and tofu.

Korea

In Korea, chitterlings (gopchang) are grilled or used in stews (jeongol). When grilled, they are often served with different seasonings and lettuce leaves to wrap them. Stews are cooked with various vegetables and seasonings.

Philippines

In the Philippines, pig intestines (called bituka ng baboy) are used in dishes like dinuguan (a pig blood stew). Grilled intestines are known as isaw and are a popular street food. Chicken intestines (isaw ng manok) are also used. Pig intestines are also prepared like pork rinds, called chicharon. There are two types: chicharon bituka and chicharon bulaklak, depending on which part of the intestine is used.

In New Zealand

In New Zealand, sheep and lamb intestines are used, and sometimes pig intestines. They are usually prepared very simply. After cleaning, the intestine is often braided and boiled with cabbage and potato. This dish is called terotero in Maori culture.

In the United States

In the Southern United States, chitterlings are a part of the cooking tradition known as "soul food."

Chitterlings are cleaned very carefully and rinsed many times before they are boiled or stewed for several hours. People often put a cut onion in the pot to help with the strong smell that can come from the chitterlings as they cook. Sometimes, chitterlings are coated in batter and fried after being stewed. They are commonly served with apple cider vinegar and hot sauce.

Chitterlings have also been mentioned in music. In 1965, blues musician Junior Wells recorded a song called "Chitlin Con Carne." Jazz guitarist Kenny Burrell also recorded a song with the same name in 1963. Other blues songs from the early 1900s also mentioned chitterlings.

Keeping Chitterlings Safe

It's very important to clean and cook chitterlings properly to avoid spreading germs. Germs like E. coli, Yersinia enterocolitica, and Salmonella can be found if they are not handled correctly.

Chitterlings are often soaked and rinsed many times in cool water. They are carefully picked clean by hand to remove extra fat and any leftover food. They might even be turned inside out to be cleaned. Then, they are boiled, sometimes with baking soda or salt, and the water is thrown away. This careful cleaning helps make them safe to eat.

See also

In Spanish: Chitterlings para niños