Chitterlings with Rice

Preparation info
  • Serves

    15 to 20

    • Difficulty


Appears in
I Hear America Cooking

By Betty Fussell

Published 1986

  • About

In the South I didn’t encounter a single white person who had ever eaten chitterlings, or pig intestines. “Chittlins? You gotta draw a line somewhere.” I did meet a few blacks who admitted their mamas used to make them, but I didn’t find any enthusiasm for them until I talked to Virginia’s mama. “You got to wash them chittlins good,” she said. “You pour warm water through them, then cold water, then turn them inside out and wash some more. We used to soak em in salt for a day to soften em u