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 andouillettes, large or small chitterling sausages, generally grilled and eaten with mustard on the side.
© 1987 Craig Claiborne estate. All rights reserved.