Chitterlings are a popular food served in many parts of the United States, the Caribbean, Latin America, western Asia, and Europe. Also called “chitlins,” they are the large intestines usually of swine (hogs) but can also be from young bovine animals such as calf or veal. Some people consider them a delicacy; for others who grew up eating them, they are a comfort food. Eaten all year long,chitterlings are especially popular during the Thanksgiving, Christmas, and New Year’s holidays.
The name “chitterlings” comes from Middle Old English or Middle High German. Caribbean and Latin America people use them in traditional dishes such as “Mondongo,” and the French call them les tricandilles. They are also used as casings for sausages.
Chitterlings (more commonly called “chitlins”) became a traditional winter food of the American Deep South during Colonial times when, before
refrigeration, hogs were slaughtered in December. Those not living “high on the hog” were given the less desirable parts of the animal. Chitterlings have a pungent odor while being boiled. Their texture is similar to calamari (squid). After lengthy boiling, chitlins sometimes are battered and fried and
commonly are served with cider vinegar and hot sauce as condiments.
