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Post by bill1958 on Apr 4, 2011 3:14:39 GMT -5
take some fresh chittlins and remove the waste ,then split them down the center and wash several times do this real good because you don't want to see corn when you bite in to it lol
then cut three potatoes diced three onions diced add a table spoon or red pepper and cook on low heat for two hours
it's great for any meal
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Post by SpekJones on Apr 20, 2011 12:37:23 GMT -5
Bill, I haven't been around hog's much so just wondering, is the chitlin's the same part as "tripe" on a beef? I havn't ate tripe for many year's and it's not on my favorite's list but it's ok if you don't have steak.
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Post by kirk on Apr 20, 2011 21:39:49 GMT -5
speck no the chittlins are not the same as a tripe on beef the chittlins are the small intestines Folks down here where Im at call the pounce on a pig which is a pigs stomache
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Post by SpekJones on Apr 20, 2011 23:31:10 GMT -5
What we used to cook up was one of the small intestines on a beef. It was about the size of your finger and had kind of a light colored creamy stuff inside. There's only about 3 or 4 feet of it that's supposed to be edible, just the part that's cream colored. If it's green or even has a green tint to it it was not considered edible. It did not have a bad smell or taste either for that matter, but was kinda like chewing on a bicycle innertube. Thought maybe pig's might have a similar part of their intestines.
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Post by kirk on Apr 21, 2011 22:09:54 GMT -5
it could be then spek around here where Im at the tripe is the cows stomache
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Post by desertrat on May 2, 2011 20:38:34 GMT -5
You southern boys sound like you have some good eats, sure like to try some of good southern cooking some day.
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Post by steves on Dec 31, 2011 15:26:09 GMT -5
Bill, we used to clean ours out, then boil them changing the water a couple of times and just fry them in lard battered with flour and a little salt and pepperThe only thing my folks didn't use was the squeal
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