Chitterlings

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Grilled pork intestines are known as makchang in Korea

Chitterlings (often pronounced [ˈtʃɪt.lɪnz] and sometimes spelled chitlins in common vernacular) are the small intestines of a pig that have been prepared as food. They are a type of offal.

1 Preparation
2 Regional and ethnic cuisine
3 Food safety caution
4 See also
5 External links

[edit] Preparation

Chitterlings are carefully cleaned before they are cooked by boiling or stewing, and are often battered and fried crispy after the stewing process.

[edit] Regional and ethnic cuisine

As with other elements of soul food, "chitlins" are eaten most frequently in the Deep South of the United States, and are usually part of a larger meal that includes collard greens, fried chicken, and other traditional Southern foods. Also, chitterlings are used for sausage casings.

Other cultures have small intestine recipes, for example as part of the Latin American (and especially Argentinian) mixed grill dish parrillada, where they are known as chinchulines and may be of lamb.

Filipino cuisine features a recipe of fried pork intestines called "silit", and another for deep-fried pork intestines, called "chicharon bulaklak".

In Korea, grilled pork intestines are called makchang (막창). Makchang is a Daegu regional delicacy.

In Mexican cuisine, small intestines are known as tripas. Cleaned, boiled, and grilled, tripas are a popular filling for tacos.

[edit] Food safety caution

Care must be taken when preparing chitterlings, due to the high possibility of disease being spread with chitterlings which have not been cleaned or cooked properly. These diseases/bacteria include 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 faecal matter. The chitterlings are then boiled and simmered until tender.