Talk:Chitterlings

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Chitlins are eaten in other countries as well. In southern China, I had the best chitlins I've ever eaten served with greens and liver. Chinese chitlins need mentioning.Onionhound 11:28, 15 October 2005 (UTC)

Why doesn't anyone mention the SMELL?--The dez 08:39, 1 January 2006 (UTC)

What about the smell? Bastie 05:19, 6 May 2006 (UTC)

Unless thoroughly pre-cooked (for a whole day), chitlins smell rather awful in the cooking pot. Southern folk wisdom says throwing in an apple or a potato helps absorb the odors. 04:30, 9 May 2006 (UTC)

Amen to that.

For the smell-Chitlings smell like shit. People have constantly said that. And I edited the portions for the US, it's not just the "Deep South" it's areas where black people live, geography doesn't matter there. I'm black and know that -SWF

In the History section, the sentence: "Because of the West African tradition of cooking all edible parts of plants and animals, these foods helped the slaves survive in the United States.", appears verbatim on this web site: http://whatscookingamerica.net/History/ChitlinsHistory.htm

[edit] Hmm, are 'Chitterlings' actually the same as 'Chitlings'?

Chitterlings as I understood it are similar to what are called 'Scratchings' or 'Pork Rinds' not intestines. I made the mistake of typing 'Chitlings' and this certainly wasn't the same thing as I encountered. Le Gibbon (talk) 04:42, 11 December 2007 (UTC)

They are indeed one in the same. Check out this for another source for definitions and alternate spellings.[1] τßōиЄ2001 (ǂ ) 04:50, 11 December 2007 (UTC)

no, you ain't correct. Chitlins is the intestine and pork rins is the skin. sorry —Preceding unsigned comment added by 75.64.176.226 (talk) 00:52, 23 April 2008 (UTC)

[edit] Small or large intestines?

Can it be added in this article whether the small intestines, large intestines, or both are used in this dish? Badagnani (talk) 00:20, 27 May 2008 (UTC)