Pork intestine

They are often called chitterlings or chitlins, especially when cleaned and cooked as a dish. The names can refer to the same part of the pig, though preparation varies between cuisines.

Rinse them under cold running water, turn them inside out if possible, and remove visible fat and any debris. Rub with salt and rinse repeatedly until the water runs clear; keep them chilled while you work.

Simmer thoroughly cleaned intestines in fresh water or stock for about 2–3 hours, until tender, then fry or grill them if you want a crisp exterior. Keep raw intestines and their juices separate from ready-to-eat foods.

Keep them refrigerated and cook them within a day or two of buying. For longer storage, freeze them in a sealed, leakproof container; thaw in the fridge, not on the worktop.

They are simmered as chitterlings in some cuisines, grilled on skewers in others, and used in dishes such as Spanish callos. After simmering, they can also be browned with onions, garlic and spices.

No. Raw pork intestines can carry harmful microbes; clean them carefully and cook them thoroughly before eating. Wash hands, utensils and work surfaces after handling them.

A 100 g portion provides 7.6 g of protein. A small serving alongside vegetables and a grain or starchy side can make a more complete meal.