Rodney Myrvaagnes wrote:
> On 14 Mar 2005 23:07:07 -0600, "Bob" >
> wrote:
>
> >Rodney wrote:
> >
> >> Chitterlings {chitlins is phonetic) are the "tripe" of a pig.
Because
> >> the pig is not a ruminant, they are very different from tripe.
> >
> >I don't think this is quite correct. I believe that tripe is made
from the
> >animal's stomach lining, and chitterlings are made from the small
> >intestines.
> >
> >(Not that there's a WORLD of difference...)
> >
> You are correct. I wasn't getting down to the millimeter. Although
> where does the pig's stomach end up in that scenario?
>
> I know in Lancaster County it is stuffed and baked. I thought in the
> Soul Food culture it might end up with the small intestine.

The pig's GI tract is very much like a human's; stomach and large and
small intestines. And intestines tend to smell a bit like their
contents even after thorough cleaning. Sausage casing is only one
layer and it is not in contact with the fecal matter. I once had a
bowl of menudo (with beef parts) in Mexico that smelled like a Tulare
County dairy on a hot day. Pig stomach, on the other hand, does not
have much of a smell. In southwest Louisiana, you can find stuffed pig
stomach, called pounce or chaudin, and then smoked. They sure looked
good, but I didn't have a chance to taste them. I have had haggis and
it's, well, OK.

D.M.

"I'm a hog for you, baby!" -Clifton Chenier