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Chitterlings, or boiled pig intestines, are a traditional item on soul-food menus.
Thanks to his restaurant, dishes such as chitterlings with mash and pig's trotters are making a triumphant return to fashion.
I would give my right arm for good pig's chitterlings for breakfast: pig's intestines washed through, plaited (preferably), boiled and fried.
In the American South, chitterlings are a fairly common holiday dish.
Andouille is a type of sausage made from a pig’s large intestine filled with strips of chitterling and stomach.
I once astonished a waiter by asking for an andouillette, a chitterling sausage, in Paris.
