Chitlins Anyone?
Chitins ’ Anyone?
When I think of chitterlings, or rather “chitlins”, I automatically think of my mom, an aunt, and my sister. My sister, Rita, cooks chitlins on special occasions for family and friends. She stirs the chitlins for hours while I kid her about her putting her heart and soul into cooking the dish. My Momma would cook them a couple of times a month during the winter when they are traditionally cooked. I remember how my mom would stand over the kitchen sink and clean the chitlins, pulling and scraping off the fat and other sediments. We would have coleslaw, hot sauce, light bread, and soda. My Aunt Nell would have chitlins all the time. She was so adept that she would sell plates of chitlins on the weekend along with other food and beverages to people in her neighborhood. Aunt Nell had a thriving business. She was part of that core group of Black women who were known to be such great cooks that they’d sell straight out of their kitchens. Many a PTA and church would host fundraisers where they would sell freshly fried catfish and chitlin plates!
The very first meal that I had in Paris when I arrived in 1983 was chitterlings! I was surprised and delighted to see them on the menu. Chitterlings are indeed a delicacy and are eaten all over the world. It’s really nice to have family members and friends who invite you over and serve up a plate of chitlins.
