Chitlins! In the United States, chitterlings are part of the African American and Southern culinary tradition commonly called soul food. Chitterlings are carefully cleaned and rinsed several times before they are boiled or stewed for several hours. A common practice is to place a halved onion in the pot to mitigate what many regard as a very unpleasant odor that can be particularly strong when the chitterlings begin to cook. Chitterlings sometimes are battered and fried after the stewing process and commonly are served with cider vinegar and hot sauce as condiments. In colonial times, hogs were slaughtered in December. When slavery was practiced in America slave owners commonly fed their slaves as cheaply as possible. At hog butchering time, the best cuts of meat were kept for the enslavers and the remainder, such as fatback, snouts, ears, neck bones, feet, and intestines, given to the enslaved people. In 2003 the Smithsonian Institutions Anacostia Museum and Center for African American History and Culture accepted the papers of Shauna Anderson and her business, The Chitlin Market, as part of its emerging collection of materials about African American celebrations, foods and foodways. en.wikipedia.org/wiki/Chitterlings
Posted on: Mon, 11 Aug 2014 06:40:06 +0000
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