The small intestines of a pig, prepared as food, especially in Southern and African American cuisine.
Shortened form of 'chitterlings,' from Middle English 'chiterling,' possibly from Old French 'chitierling' or Germanic origins. The word has uncertain ultimate roots but may relate to intestine-like structures.
Chitlins represent a fascinating example of food terminology shaped by history—this dish became iconic in African American Southern cuisine because enslaved people were given less desirable animal parts, yet transformed them into beloved comfort food that became a symbol of cultural pride and resilience.
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