What Are Chitlins—And How Do You Prepare Them?

Hog intestines, anyone? Whether you're a fan or not, there's no denying that chitlins have a unique flavor and character all their own. Here's what you need to know about this iconic Southern dish.

What Are Chitlins?

Chitlins, also known as chitterlings, are the intestines of pigs, although intestines from other animals, such as cows, are sometimes used. While pork is the most common, other varieties can be found.

Chitlins are usually boiled, fried, or stuffed with mincemeat and served as part of a larger meal.

The strong odor of chitlins becomes more pronounced during cooking, which is why they're often prepared with onions to help balance the smell.

Chitlins are closely linked with soul food tradition.

Chitlins' Origins

While chitlins have a long history in the Southern U.S., the practice of consuming animal intestines dates back much further across various cultures. For example:

• Haggis (boiled sheep's intestines served in the animal's stomach) in Scotland
• Tricandilles (pig's intestines boiled in bouillon and then grilled) in France
• Zarajo (braided sheep's intestines rolled on a vine branch) in Spain
• Chinchulín (cow's intestine) in Latin America
• Motsu (fried pig intestines on skewers) in Japan

As with many soul food dishes, the origins of chitlins in the U.S. are deeply connected to the era of slavery.

During the pre-Civil War period, slave owners typically provided food for enslaved people at the lowest cost. As a result, the owners' households kept the more desirable cuts of pork, while the less appetizing parts—such as snouts, ears, feet, and intestines—were given to the slaves.

What Do Chitlins Taste Like?

Chitlins often provoke strong reactions from those who eat them. Whether you love them or can't stand them, it's clear that they offer a distinctive savory flavor.

Their unique, meaty taste is difficult to convey to someone who hasn't tasted them. For many people who don't enjoy chitlins, it's their thick and sometimes rubbery texture that presents more of a challenge than the flavor.

Are Chitlins Safe to Eat?

Chitlins are safe to eat, as long as they are cleaned and handled with great care.

Improperly prepared pork intestines can cause a serious illness called yersiniosis. While anyone who doesn't thoroughly wash after handling contaminated meat is at risk, young children are especially vulnerable to this disease.

Symptoms of yersiniosis, which can last for several weeks, include fever, abdominal cramps, and bloody diarrhea.

How to Clean Chitlins

Whenever possible, buy pre-cooked chitlins from your butcher to reduce the risk of spreading germs in your home.

If you're buying raw chitlins to cook at home, there are critical safety steps to follow. Food safety begins long before you even touch the meat:

First and foremost: As per the CDC, it's essential to keep children out of the kitchen while you're preparing and cooking the chitlins.

1. Before unpacking the chitlins, gather everything you'll need for preparation and cleanup. This includes knives, cutting boards, seasonings, pots, pans, colanders, measuring cups, bleach, and paper towels.
2. Once everything is ready, boil the chitlins in water for at least 5 minutes to kill off as many germs as possible. Then drain them in a colander.
3. Carefully inspect each chitlin for any leftover debris, such as straw, hair, undigested food, or fecal matter.
4. Rinse the chitlins under cool water to ensure all debris is washed away.

How to Prepare Chitlins

Once the chitlins are properly cleaned, you can cut or tear them into your preferred sizes, with most people opting for pieces around 1 inch long.

Reminder: At this stage, you'll want to thoroughly sanitize your kitchen once more. Ensure everything that has come into contact with the chitlins, including your colander and sink, is completely clean.

How to Make Boiled Chitlins

1. Boil the chitlins with any spices and seasonings specified in your recipe. Typical ingredients include onions, apple cider or white vinegar, pepper, salt, garlic, and seasoning salt. Cook them covered for around three hours.
2. Once done, drain the chitlins in a (sanitized!) colander and adjust the seasoning to your liking.

How to Make Fried Chitlins

1. First, boil the chitlins for several hours to ensure they're fully cooked and safe to eat before frying them.
2. Coat each chitlin in a batter made from your recipe's instructions.
3. Heat two to three inches of oil in a large pot, then fry the chitlins until golden and crispy.
4. Season them to taste.

Try These Tasty Chitlins Recipes:

• Down Home Chitterlings
• Creole Chitterlings
• Pressure Cooker Chitlins