About a week ago, I posted the question on Facebook, “Least favorite food?”, to find out what our follower’s least favorite foods are. While some responses I expected, there were a couple that surprised me. Of all the responses, I narrowed the list to the top 13 least favorite foods.
For each entry on the list, I will include a recipe that includes that food.
I’m going to start with the most hated food on the list – Chitterlings! Mmmm!
I can understand the hate people have for chitterlings. I get it. They stink, as they should, since they are the intestines of the pig or cow aka “The Shit Tube”. Oh you didn’t know? Yup!
Chitterlings are eaten on every continent. In places like the UK, it was commonly eaten before the 21st century, but not so much anymore. Most countries will stuff the intestines to make a sausage or chop them and add to other dishes.
In America, chitterlings were fed to slaves as scraps and because of this, chitterlings have a social connotation associated with slavery in American. While some will argue that chitterlings are a “slave” food, that is simply not the case, since chitterlings have been eaten by several cultures around the World prior American slaves.
They stink, as they should, since they are the intestines of the pig or cow aka “The Shit Tube”.
I LOVE chitterlings! I believe KFC should put chitterlings on their menu. I can remember my mother standing at the sink, smelling like wet pig intestines, spending hours, cleaning them before she put them in the pot to cook. Other than the smell, after they were cooked, chitterlings are quite delicious with some vinegar and hot sauce – DELICIOUS!
How To Clean Chitterlings
- 2 1/2 pounds chitterlings, cleaned and trimmed
- 1 medium onion, quartered
- 1 small potato, peeled and quartered
- 2 teaspoons garlic powder
- 2 teaspoons iodized salt
- Canola oil, for frying
- 1 cup store-bought beer batter mix, such as McCormick’s Fry Easy Beer Batter
- 3/4 cups beer, such as pale ale
- 1 1/2 cups all-purpose flour
- Hot sauce, for serving
Special equipment: a deep-fry thermometer
In a large pot, add the chitterlings, onion, potato, garlic powder and salt. Cover with water by 2 inches. Bring to a boil, then reduce the heat to a simmer. Cover and cook until tender, about 2 hours. Remove from the heat and let cool completely, about 2 hours.
Pour the oil into a Dutch oven to a depth of 3 inches and heat to 375 degrees F. In a large bowl, add the batter mix. Slowly whisk in the beer until combined; the mixture may be lumpy. In a shallow baking dish, add the flour.
Dip a few chitterlings into the flour and then into the batter. Place each chitterling into the oil and fry until golden brown, 3 to 4 minutes per side. Using a slotted spoon, transfer the chitterlings to a paper towel-lined plate to drain. Serve with hot sauce.
Recipe Source: Beer Battered Chitterlings Recipe | Cooking Channel