🌷 Spring savings – save 25% on ckbk Premium Membership with code SPRING25
6
Servings.Medium
Published 1987
Although I have eaten chitlins (the authentic Southern pronounciation for the small intestines of pigs) all my life, this is the recipe given to me by a fine cook and neighbor, Laura Sandifer. Please note that they should always be served with vinegar, hot red pepper sauce, and finely chopped onion on the side. Chitterlings (as they are spelled by all Yankees) are not necessarily peculiar to the South. They are much prized in French kitchens, where they are known as andouilles or
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Advertisement
Advertisement
No reviews for this recipe