Chitlins.........

Goose · Dec 1, 2014

Was in a Super Saver grocery store in Lincoln, NE this morning.

In the frozen meats section, they had packages of frozen chitlins. I don't even think I've heard of them since I left the Carolinas years ago. How would you fix them?

jimg.allentown · Dec 1, 2014

Well, I would think about just passing them by. Or maybe using them as fertilizer for some REAL food.......
In any case, I would be very hesitant to eat something that the hog used to store its poop in.

ditchwitch · Dec 1, 2014

I think fried , kinda like cracklins. I tried them once but they were or looked boiled and they were nasty. I would taste them again if they were fried.

loko17 · Dec 1, 2014

Yep, I'm with jimg.allentown.

JMS/.MN · Dec 1, 2014

That"s what "natural casings" is when buying sausage.

old popper · Dec 1, 2014

I always heard you boil the s**t out of them.

RBnSC · Dec 1, 2014

Boil them first preferably out side. Then cut them in to serving size pieces salt and pepper dunk them in egg then dredge through flour then then throw them in some hot grease until golden brown. Pork stomachs are milder and better tasting.
Ron

lloyd in sc · Dec 1, 2014

Turn up your nose up if you want, but, If you had farmers in your family tree I'll bet they didn't throw anything away at hog butchering time.
Chitterlings are the small intestines so it was chine there not chit....

Donald Lehman · Dec 1, 2014

I can remember my grandmother cleaning out the small intestines for sausage casings. washed them clean in cold water, peeled away the outside and inside layers and used the middle layer as the casing. Un-used casings were stored in a heavy brine for the next year.

By the way, no chit in the small intestine.

RMinVa · Dec 1, 2014

Some restaurants still serve them here. I always ask the waiter or waitress if they are stump whipped or branch washed. Most of the time they are speechless for a few seconds. LOL

retired farmer · Dec 1, 2014

Ya, we did. Didn't keep brains, tongue, or the intestines.

Tom in Ga · Dec 1, 2014

Boil the crap out of them. I like them boiled or cut into small pieces and fried. Serve with pepper sauce. Never got a tough one yet. I cook about 20 to 25 lbs and have a group of friends to help eat. My wife fixes other stuff to go with them because she and most of the ladies won't touch them. By the way, I'm not allowed to cook them inside. My neighbor said 10 lbs would feed about 400 people but I think about 6 people. Tommy

Traditional Farmer · Dec 1, 2014

It might not be any chit in the small intestine but if it smells like chit,and looks like chit well it might as well be the real thing.I'm game for most things but Chitlins is where I draw the line.

ShadetreeRet · Dec 1, 2014

Yes, they are still readily available in most grocery stores around here, Never had opportunity to try them myself. My parents never messed with them nor mountain oysters, but used the brains and heart. Years ago, most people who raised their own hogs utilized everything but the stink.

Dr. Walt · Dec 2, 2014

Chitlins, Grits, & Collard Greens. YUM !
As for "mountain oysters", it's been over 30 years since I've eaten any. They don't sell them in the stores.:>(
LOL

Chitlins.........

Goose

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jimg.allentown

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ditchwitch

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loko17

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JMS/.MN

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old popper

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RBnSC

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lloyd in sc

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Donald Lehman

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RMinVa

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retired farmer

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Tom in Ga

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Traditional Farmer

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ShadetreeRet

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Dr. Walt

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