chitterlings
[ CHIHT-lihnz; [CHIHT-lingz ]
Popular in Southern cooking, chitterlings are the small intestines of animals, usually freshly slaughtered pigs. Once cleaned, chitterlings must be simmered until tender. They can then be served with a sauce, added to soups, battered and fried or used as a sausage
CASING.
© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S
COMPANION, 2nd edition, by Sharon Tyler Herbst.
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