Chitterlings (pronounced "CHIT-lins" and sometimes spelled chitlins) are the small intestines of a pig that have been prepared as food. They are considered a type of offal.
Preparation
Chitlins are carefully cleaned before they are cooked by boiling or stewing, and are often battered and fried crispy after the stewing process.
As regional and ethnic cuisine
Chitterlings are eaten most frequently in the Deep South of the United States, and are usually part of a larger meal that includes collard greens, fried chicken, and other traditional Southern foods.
Even more than with most elements of soul food, "chitlins" are associated predominantly with African Americans, but are also enjoyed by many Southern whites as well, especially those from less-affluent backgrounds.
Other cultures have fried intestine recipes, for example as part of the Latin American (and especially Argentinian) mixed grill dish parillada , where they are known as chinchulines and may be of lamb.
Food safety caution
Care must be taken when preparing chitterlings, due to the high possibility of disease being spread with chitterlings which have not been cleaned or cooked properly. These diseases/bacteria include Yersinia enterocolitica as well as Salmonella. Chitterlings must be soaked and rinsed thoroughly in several different cycles of cool water, and repeatedly picked clean by hand, removing extra fat and specks. The chitterlings are then boiled and simmered until tender.