Check Your Cholesterol First

I'm a Western gal. Born and raised west of the Mississippi, the cuisine of the South sometimes baffles me. I suppose someone raised in the deep South would say the same thing about the New Mexican dishes I crave and love. Their eyebrows would raise at the idea of posole (delicious!) or chile rellenos (sublime!). But, nonetheless, I feel it is my duty to bring to light a dish that ranks up there on pure decadence, and perhaps not in a good way. Have your cholesterol checked before you read any further.

Chit'lin's


Chitterlings (the smaller intestines of swine) are obtainable at souther butcher shops.

2 pounds chitterlings
1 tablespoon whole cloves
1 red pepper, chopped
1 egg, slightly beaten
1 tablespoon water
cracker crumbs

Wash chitterlings thoroughly and cover with boiling salted water. Add cloves and red pepper. Cook until tender. Drain. Cut into pieces the size of oysters. Dip each piece in egg beaten with water, then cracker crumbs. Fry in hot deep fat (370F) until brown. Serves 4 to 6


I have no idea what type of menu these would accompany; perhaps they are were more of a snack of leftovers that might be munched on throughout the day. I checked the sample menus for the Southern Region, and they aren't mentioned. Either that or the sample menus are too high-brow for this type of dish/snack. Maybe they were taken to a Friday night football game, sort of like Southern corn chips?