What are Chitterlings?

[Parson Snows]

CHITTERLINGS (CHIT’LINS) pork, pigs

Chitterlings or chit'lins are the intestines of young pigs, cleaned and stewed and then frequently battered and fried.
Chitlin's are considered a delicacy (a special and desirable food) in South Carolina and other parts of the South. But chitterlings must be prepared carefully. They must be soaked and rinsed thoroughly in several changes of cool water, and repeatedly picked clean, by hand, of extra fat and specks. They are then boiled and simmered until tender. They can be prepared different ways. Standard recipes call for simmering the chitlin's for three to five hours in water seasoned with salt, black pepper, and perhaps hot peppers, along with vinegar and an onion. But everyone has a different recipe. Sometimes they are cooked with hog maws (hog stomach), or fried in a batter.
Library of Congress Local Legacies Project

Q) How long do I cook chitterlings?

A) Chitterlings, or the small intestines of a freshly slaughtered pig, are generally cut into 2-inch segments, covered with water, brought to a boil, covered, and then reduced to a simmer for three to four hours.
You can add a garlic clove; a little salt and pepper; spices, such as thyme, clove, mace, and allspice; a bay leaf; a bit of onion; and a couple tablespoons of white wine vinegar to the liquid to round out the flavor.

Down Home Chitterlings (recipe)
Submitted by: Keryne

"Chitterlings or pork intestines are a favorite among Southern families. Traditionally, they are prepared during the holiday season, but deep freezing makes them available year round. Be sure to wash any surface and your hands thoroughly with a bleach solution to avoid contamination while handling raw chitterlings. Chitterlings are very good and are allowed, in moderation, under some popular Low Carb Diets. Be certain to pass the vinegar and hot sauce. Enjoy!!!"

Original recipe yield: 12 Servings.

INGREDIENTS:
• 10 pounds frozen cleaned chitterlings, thawed
• 1 onion, roughly chopped
• 2 teaspoons salt
• 1 teaspoon crushed red pepper flakes
• 1 teaspoon minced garlic

DIRECTIONS:
1. Soak the chitterlings in cold water throughout the cleaning stage. Each chitterling should be examined and run under cold water, all foreign materials should be removed and discarded. Chitterlings should retain some fat, so be careful to leave some on. After each chitterling has been cleaned, soak in two cold water baths for a few minutes. The second water should be clearer. If not, soak in one more bath.
2. Place the chitterlings in a 6 quart pot, and fill with cold water. Bring to a boil, then add the onion and season with salt, garlic and red pepper flakes. Be sure the water is at a full boil before adding seasonings, or the chitterlings could become tough. Continue to simmer for 3 to 4 hours, depending on how tender you like them. Serve with spaghetti or turnip greens. Be certain to pass the vinegar and hot sauce.

Caution in Preparing Chitterlings
If you, like many Georgians, enjoy chitterlings (also called chitlins) at holiday time, you know that cooked chitterlings are safe to eat - but you may not know that bacteria from raw chitterlings can cause severe diarrhea, especially in infants. Every year in Georgia, children get sick in homes where chitterlings are prepared, even if they didn't actually eat them. "Although most people know that chitterlings must be carefully cleaned, few realize that the bacteria from raw chitterlings can cause illness by spreading to other foods, baby bottles, pacifiers and toys. Infants and small children are at greatest risk of becoming infected," warns Kathleen E. Toomey, M.D., M.P.H., director of the Georgia Department of Human Resources (DHR) Division of Public Health. "You can prevent this very easily by boiling the chitterlings for five minutes before you clean them, and then washing everything that touched the chitterlings while they were raw."
Raw chitterlings may contain bacteria such as Salmonella or Yersinia. Unlike most bacteria, Yersinia survives cold temperatures and can grow inside the refrigerator. Even those chitterlings sold as "pre-cleaned" need more rinsing and cleaning at home before they are cooked. While raw chitterlings are being cleaned, bacteria can easily spread to refrigerators, sinks, counter tops, cooking utensils and other foods, either directly or from the hands of the person who is cleaning the chitterlings. Touching a baby bottle, pacifier, or toy while preparing the chitterlings can spread the bacteria to infants and children.
Infection with bacteria from raw chitterlings can cause a disease called enterocolitis, whose symptoms are fever, appendicitis-like stomach pain, and bloody diarrhea. Infants and children with enterocolitis can become severely dehydrated and may need to be hospitalized. The symptoms usually begin three to seven days after contact with the bacteria.
In November DHR's Division of Public Health launched an education program with the Georgia Statewide Area Health Education Centers (AHEC) Network. Flyers with information about safe chitterling preparation are being distributed statewide through the Georgia Area Health Education Centers.

5 Steps to Keep Your Family From Getting Sick!
1. Put raw un-cleaned chitterlings directly from container into boiling water for 5 minutes to kill germs. Boiling makes them easier to clean and will not change the taste.
2. Wash your hands after touching raw chitterlings.
3. Clean everything in the kitchen that raw chitterlings may have touched. Use 1 tablespoon of bleach per gallon of water to kill germs.
4. After boiling chitterlings, washing hands and cleaning surfaces, clean your kitchen.
5. Cook cleaned chitterlings as usual and enjoy!

Frequently Asked Questions
http://health.state.ga.us/archives/chitterlingsfaq.asp

I hope that this information is of some use to you

kind regards

Parson Snows

[sslivigo]

Happy is the man who learns from the misfortunes of others.

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