Chitterling.."chitlins"

Chitterlings more populars known as chitlins are an African American community traditions. Although I have never been a fan of this dish, it comes across my family's table every Christmas, Thanksgiving, and other large holidays. However, lets be honest, chitterlings are hog intestins or guts and while they are being cooked or prepared they give off a horriblel odor. They are usually part of a larger meal that includes greens, fried chicken, and other traditional Southern foods. Chitlins are not for weak stomached, and are usually either loved or hated. Its not common to have an in between phase! This food became popular during slavery times and has blossomed ever since. During slavery times, slaves were often given the leftover parts of animals to consume or whatever there masters sought to be unacceptable for them to eat. This being said during those times, the hisory of Africans was to not waste any part of an animal so they did what they could with the guts and whatever else was left over from the hog after slaughtering. As time progressed after slavery, slaves had the oppurtunity to prepare the food the way they wanted to. This being said this is why chitlins were so popular in both Tennesse and North Carolina. These foods are very hard to clean and lost some popularity as slavery times ended. However, this food dates back all the way to slavery times, and has stayed in the African American community since.
Chitterings Recipe and Preparation:
10-pound bucket fresh or frozen chitterlings old water to cover1 cup cider vinegar
5 bay leaves
2 large onions,
coarsely chopped2 large potatoes,
peeled and coarsely chopped1 green or red bell pepper,
cored, seeded, and coarsely chopped3 cloves garlic,
mincedSalt
freshly ground black pepper to tasteHot pepper sauce
If chitterlings are froze, thaw.
Using a small soft brush, clean chitterlings thoroughly; rinse in several changes of cold water. Cut into 1 1/2 to 2-inch pieces.
Place the cleaned chitterlings into a large pot; cover with water and vinegar. Add bay leaves, onions, potatoes, green or red pepper, garlic, salt, and pepper. Bring to a boil; turn heat to low and simmer for 2 1/2 to 3 hours or until chitterlings are tender. remove from heat; drain well.