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Chitterlings (/ ˈ tʃ ɪ t (ər) l ɪ ŋ z /), sometimes spelled chitlins or chittlins, are the large intestines of domestic animals. They usually come from pigs, but are also made from cow, lamb, goose and goat.
Pigs' trotters on rice Korean jokbal sold at Namdaemun Market. Bean crock (les pais au fou) in Jersey, Channel Islands; Batsoà from the Piedmont region of Italy; Cappello da prete in Modena, Italy; Chispalhada in Portugal: trotter with chickpeas or beans [7] Cotechino in Modena, Italy; Körömpörkölt in Hungary; Crubeens in Ireland
In France, particularly Brittany and Normandy, [1] the traditional ingredients of andouille are primarily pig chitterlings, tripe, onions, wine, and seasoning. It is generally grey and has a distinctive odor. A similar, but unsmoked and smaller, sausage is called andouillette, literally "little andouille".
Tamales, corn dough stuffed with meat, cheese and other delicious additions and wrapped in a banana leaf or a corn husk, make appearances at pretty much every special occasion in Mexico.
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2. Roasted Brussels Sprouts With Pomegranates. For a healthy twist on classic Christmas dishes like green bean casserole or potatoes au gratin, try roasted Brussels sprouts.
Tripas, in Mexican cuisine (known as chitterlings in English-speaking countries), are the small intestines of farm animals that have been cleaned, boiled and grilled. [1] Tripas are used as filling for tacos, and then dressed with condiments such as cilantro, chopped onions, and chile sauce. They are also served with pico de gallo and guacamole.
Hog maws (called "buche") are a specialty in taco stands all over Mexico, mostly deep fried with the rest of the pork. In Puerto Rico , hog maws are called Cuajos . Cuajitos is a popular street vendor food found around the island and is most often served with boiled green banana escabeche and morcilla (blood sausage).
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