American South: Chitlins

Basically, chitlins or chitterlings are pig intestines. They require thorough cleaning for human consumption. The history of chitlins goes all the way back to the days of slavery when masters would save all the worst parts of the pig for their slaves including pig intestines. Even after emancipation, the types of foods freed men and women could attain was still limited and, hence, foods such as chitlins and pig feet became a staple diet for many blacks in the south. However, west African culture valued consumption and use of most parts of the pig and other animals and this way of thinking eventually permeated into African American culture and cuisine in the American south. You can still find chitlins in African American markets or you can place a special order with a butcher. Chitlins are now an southern tradition among both blacks and whites, usually reserved for holidays or special occasions. Many southern families have their own recipes that are passed down from generation to generation. If you're in the mood for some deep southern cooking then have at it, but be sure to do extensive cleaning of chitlins before serving.

Ingredients:

five pounds of chitlins (after cleaning)

3 cloves of garlic

cayenne pepper

1 and 1/4 tomato sauce

1 half lemon

1/4 cup of cider vinegar

1 teaspoon of salt

2 bay leaves

2 whole cloves

2 onions that are quartered

1 tablespoon of dried marjoram

4 cups of water

1/4 teaspoon of ground mace

1/4 ground allspice

2 springs parsley

1 teaspoon dried thyme

1 teaspoon fresh ground pepper

Place chitlins in large pot with water along with everything else except the cayenne pepper and tomato sauce.

Cover and place on simmer for 3-4 hours or until tender.

Timing will vary depending on if the chitlins are fresh or partially cooked.

Once finished, add tomato sauce and cayenne pepper for flavor. Serve with your favorite sides.

Sources:

http://www.ifood.tv/recipe/chitlins