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.
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.
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