• NEWS
  • REVIEWS
  • INTERVIEWS
  • EVENTS
  • VIDEOS

Subscribe to Updates

Get the latest creative news from Blues Scene about music & art.

Mary Lee Kortes Shares Video for ‘Green Sand’ ft. Joe Jackson

March 22, 2023

Gunning and Cormier Cross The Border, Strings Attached 

March 22, 2023

Brad Frost – Music, Web Development, & Artificial Intelligence

March 21, 2023

Alan Stowell Was Called From This Earth, A Jewel For Heaven

March 21, 2023
Facebook Twitter Instagram
Facebook Twitter Instagram Vimeo
American Blues SceneAmerican Blues Scene
  • NEWS
  • REVIEWS
  • INTERVIEWS
  • EVENTS
  • VIDEOS
American Blues SceneAmerican Blues Scene
Home»News»Language of the Blues: CHITLINS
News

Language of the Blues: CHITLINS

Debra DeviBy Debra DeviSeptember 12, 2013Updated:April 10, 2020No Comments3 Mins Read
Facebook Twitter Pinterest LinkedIn Tumblr Email VKontakte WhatsApp
Chitlins
Chitlins
Share
Facebook Twitter LinkedIn Pinterest Email
Chitlins
Chitlins

This is the latest installment in our weekly series, The Language of the Blues, in which author and rocker Debra Devi explores the meaning of a word or phrase from a blues song. Come back every week for the latest! Devi’s award-winning book, The Language of the Blues: From Alcorub to ZuZu, is now available at Bluescentric.com!

Short for “chitterlings,” chitlins are pieces of pig intestines. Chitlins are different from “cracklings,” which are the crispy fried pieces of pigskin that are also called “pork rinds.”

The word chitterling comes from Old English. It described the ruffle on a shirt, which when ironed resembled small intestines. The French word for this kind of ruffle is andouille; hence andouille sausage, made from chitlins and tripe.

In the southern American colonies, hogs were slaughtered in December. The hams and chops went to the main house, and the hog guts, ears, feet, and other leftovers were given to the slaves. After Emancipation, the practice continued, only the guts were scooped up after the slaughter and sold for a few cents a pound, feces and all (which is where we get “gutbucket”!).

Boiled chitlins are dressed with hot sauce and served with ham, turkey, macaroni and cheese, collard greens, and sweet potato pie. Although chitlins are a winter holiday tradition in many African American households, some African Americans consider chitlins slave food, and refuse to eat them.

Papa Charlie Jackson expressed his opinion in “Mama Don’t You Think I Know”:

Now some people say chitlins are good to eat
I’ll never eat chiltlins, long as hog got feet

Chitlins are also popular in Cajun cooking, and in Mexico, where they are typically eaten in a spicy tomato soup.

Chitlin preparation is lengthy, tedious, and stinky. Today, chitlins are sold partially cleaned, but they still require a very thorough hand cleaning by the cook. According to Moo & Oink, a company that sells thoroughly cleaned chitlins for cooks who don’t have time for the lengthy preparation, “Chitlins take a lot of time and effort to clean. Along with this effort comes a lot of waste as you throw away the fat and grit. When you are buying chitlins that require cleaning, be prepared to buy ten pounds of chitlins to get five pounds of chitlins to cook.”

The goal of cleaning is to remove the fat from inside the chitlin. The fat side has a different color than the meaty side, so you just scrape off the fat and any dirt and grit, while repeatedly rinsing. Once separated, cleaned, and thoroughly rinsed, toss the chitlins in a pot of boiling water with a little vinegar, salt, pepper, and onions. While cooking, the chitlins will give off a strong smell. You can toss a potato or apple into the pot to absorb the odor.

Songs:
“Chitlin Con Carne”- Junior Wells (Amos Blakemore)
“Chitlins Con Carne”- Kenny Burrell (covered by Stevie Ray Vaughan)
“Lemon’s Worried Blues” – “Blind” Lemon Jefferson
“Mama Don’t You Think I Know?”- “Papa” Charlie Jackson

VIDEO
“Chitlin Con Carne” – Junior Wells and Buddy Guy

Pick up a copy of The Language of the Blues: From Alcorub to Zuzu at Bluescentric

Andouille Blind Lemon Jefferson Chitlins Junior Wells Papa Charlie Jackson The Language of the Blues
Share. Facebook Twitter Pinterest LinkedIn Tumblr Email WhatsApp
Previous ArticleRoomful Of Blues' Chris Vachon Helps Keep Blues Alive
Next Article The King Biscuit Blues Festival Combines Heritage With Great Blues!
Debra Devi
  • Website
  • Facebook
  • Twitter
  • Instagram

Debra Devi is a rock musician and the author of the award-winning blues glossary The Language of the Blues: From Alcorub to Zuzu (foreword by Dr. John). www.debradevi.com

Related Posts

Exclusive: Dean Zucchero Premieres New Single ‘Big Boss Boy’ ft. Johnny Rawls

March 14, 2023

Nick Schnebelen Releases ‘What Key Is Trouble In,’ Premieres New Video

March 10, 2023

Mighty Joe Castro and the Gravamen Premiere New Folk-Leaning Single ‘Embers In The Ash’

March 10, 2023

Celebrate International Women’s Day with ‘Women of Blue Chicago’

March 8, 2023

Leave A Reply Cancel Reply

Advertisment
Facebook Twitter Instagram Pinterest
  • Home
  • News
  • Reviews
  • Interviews
  • Events
  • Videos
  • About

Type above and press Enter to search. Press Esc to cancel.