nikkas really in this thread calling people c00ns because we understand eating chitlins is bad for you and don't do it
if chitterlings are bad, the naysayers/haters better keep that same energy/stance/logic when it's used in other global dishes out the american south
Distribution, different traditions
As pigs are a common source of meat in many parts of the 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.
UK
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.
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 I should like for supper, – well,
lamb's fry if they can get it; and if they can't,
black-pot; and if they can't get that, well, chitterlings will do.
It illustrates that chitterlings were the poorest choice of poor food. George Sturt, writing in 1919 details the food eaten by his farming family in
Farnborough when he was a child (probably around 1830):
During the winter they had chance to weary of almost every form and kind of pig-meat: hog's puddings,
gammons, chitterlings,
souse, salted spareribs -they knew all the varieties and welcomed any change. Mutton they almost never tasted: but sometimes they had a calf's head; sometimes even, though less often, a joint of veal.
[5]
Chitterlings are the subject of a song by 1970s
Scrumpy and Western comedy folk band,
The Wurzels, who come from the southwest of England.
[6] Chitterlings, though much declined in popularity, are still enjoyed in the UK today.
The Balkans, Greece, and Turkey
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.
[7]
Spain
Gallinejas are a traditional dish in
Madrid. The dish consists of
sheep's small intestines, spleen, and pancreas, fried in their own fat in such a manner that they form small spirals. The dish is served hot, often with
French fries. Few establishments today serve
gallinejas, as this is considered to be more of a speciality than a common dish. It is most commonly served during festivals.
Zarajo: A traditional dish from
Cuenca is zarajo, braided sheep's intestines rolled on a vine branch and usually broiled, but also sometimes fried, and sometimes smoked, usually served hot as an appetizer or
tapa. A similar dish from La Rioja is
embuchados, and from the province of Aragon,
madejas, all made with sheep's intestines and served as tapas.
[8]
France
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.
Latin America
People in the
Caribbean and
Latin America eat chitterlings.
Chinchulín (in
Argentina,
Paraguay and
Uruguay) or
chunchule (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).
[9]
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 dish, served with a specialized sauce in a bowl and accompanied by a stack of tortillas, additional complementary sauces, limes, and salt.
See also
Asia
Chitterlings are also eaten as a dish in many
East Asian cuisines.
China
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 which uses intestine-shaped noodles.
Large intestine is typically chopped into rings and has a stronger odor than small intestine. It is added to stir-fry dishes and soups. It is also slow-cooked or boiled and served as a standalone dish. It releases oil that may be visible in the dish. Small intestine is normally chopped into tubes and may be simply boiled and served with a dipping sauce. Preparation techniques and serving presentations for both small and large intestine vary greatly within the country.
Japan
In Japan, chitterlings or "motsu" もつ are often fried and sold on skewers or "kushi" 串 in
kushikatsu 串カツ or kushiage 串揚げ restaurants and street vendor pushcarts. It is also served as a soup called "motsuni" もつ煮 with miso, ginger, and finely chopped green onions to cut the smell, as well as other ingredients and internal organs such as the stomach and depending on the preparer. In Okinawa, the soup is called "nakamijiru" 中身汁 and served without miso as the chitterlings are put through a long cleaning process to get rid of the smell so it is not needed. In Nagoya it is called "doteyaki" どて焼き and is served with red miso and without the soup. In 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.
Korea
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.
Philippines
In the Philippines, pig intestines (
Filipino:
bituka ng baboy) are used in dishes such as
dinuguan (pig blood stew). Grilled intestines are 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.
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