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Chitlins Recipe

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This recipe for Chitlins, by , is from A Real Southern Comfort, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mike Wallace
Added: Friday, January 20, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. of chitlins

Directions:
Directions:
Wash and clean in cold water the chitlins. Pat dry with paper towel and dredge in flour. Deep fry or pan fry in deep oil until golden brown and crisp.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
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. Also, chitterlings are used for sausage casings.
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.
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.
Filipino cuisine features a recipe of fried pork intestines called "silit".

 

 

 

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