Floyd’s Memphis Soulfood

Mississippi caviar – that’s what the folks around here call chitlins (or chitterlings, as we know them). When I was a boy in Somerset, they were big news, but it’s years and years since I ate them, so when I was asked to cook my idea of a Memphis meal for the Reverend Cutter, I thought it would be fun to cook up some chitlins.

First of all I asked around to find out how they cook them in Memphis. Since I can’t in all honesty pretend that the aroma of chitlins during the early stages