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Chitlin Function

Chitlin Function Beyond Grits and Gravy B y J e r ry l e at h M I l ls "I'll lug these guts into the neighbor room . . ." --Hamlet 3.4.212 "Nobody I knew just cooked chitlins up and ate them for family dinner. There had to be a crowd; there had to be an occasion--a political rally, a reunion, a milestone birthday or the end of an agricultural season; and there had to be some drinking, surreptitious or out in the open, depending on who made up the crowd." Photograph courtesy of Jared Swafford (swing fromtherafters.com). Chitlins, as all the world knows, are guts--specifically, the small intestines of pigs, cleaned and scrubbed through several changes of cold water with salt and vinegar, chopped and stripped into manageable lengths of a couple of inches or so before being boiled and then simmered for a long time, usually with a few hot peppers and onions, until ready for serving either in simple stewed form or, more often, battered and fried. Many people think that "chitlins" is a lower or less elegant pronunciation than "chitterlings," but the authoritative Oxford English Dictionary refuses to rank one version above the other, giving http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Southern Cultures University of North Carolina Press

Chitlin Function

Southern Cultures , Volume 15 (2) – May 16, 2009

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Publisher
University of North Carolina Press
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Copyright © University of North Carolina Press
ISSN
1534-1488
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Abstract

Beyond Grits and Gravy B y J e r ry l e at h M I l ls "I'll lug these guts into the neighbor room . . ." --Hamlet 3.4.212 "Nobody I knew just cooked chitlins up and ate them for family dinner. There had to be a crowd; there had to be an occasion--a political rally, a reunion, a milestone birthday or the end of an agricultural season; and there had to be some drinking, surreptitious or out in the open, depending on who made up the crowd." Photograph courtesy of Jared Swafford (swing fromtherafters.com). Chitlins, as all the world knows, are guts--specifically, the small intestines of pigs, cleaned and scrubbed through several changes of cold water with salt and vinegar, chopped and stripped into manageable lengths of a couple of inches or so before being boiled and then simmered for a long time, usually with a few hot peppers and onions, until ready for serving either in simple stewed form or, more often, battered and fried. Many people think that "chitlins" is a lower or less elegant pronunciation than "chitterlings," but the authoritative Oxford English Dictionary refuses to rank one version above the other, giving

Journal

Southern CulturesUniversity of North Carolina Press

Published: May 16, 2009

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