Chitterlings
Chitterlings
Chitterlings (pronounced /ˈtʃɪtərlɪŋz/), often colloquially shortened to chitlins or chittlins, are a type of food made from the small intestines of a pig. They are a traditional dish in the Southern United States and are also eaten in many parts of Europe, and Asia.
Etymology
The term "chitterlings" comes from the Middle English word "cheterling", which is derived from the Old French "chetere", which originally meant "entrails".
Preparation and Consumption
Chitterlings are often cleaned and boiled before being fried or stewed. They are commonly served with hot sauce and vinegar. In the Southern United States, they are a staple of soul food cuisine. In Europe, they are used in dishes such as the French andouillette sausage.
Health Risks
Chitterlings can carry pathogens if not properly cleaned and cooked, including Yersinia enterocolitica, which can cause yersiniosis.
Related Terms
- Offal: General term for the internal organs and entrails of a butchered animal.
- Andouillette: A coarse-grained sausage made with pork intestines or chitterlings, pepper, wine, onions, and seasonings.
- Yersiniosis: An infection caused by a bacterium of the genus Yersinia.
External links
- Medical encyclopedia article on Chitterlings
- Wikipedia's article - Chitterlings
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