Chitlins and swiss steak..yuum

I am a country boy but I must confess I don’t know how they make chitlins. I know you make them after killng a hog… but out of what…and what the procedure is, I don’t know. I am almost afraid to ask. Someone told me they are the same as the porkrinds you buy at the store but I don’t think so…
and…I know that Swiss steak is round steak beaten to a pulp but why call it SWISS steak??
And before you bust my chops on this I have tried the archives and gotton nothing on either topic… however it’s possible that my search isn’t working properly… K thats all …oh yeah pass me some of that redeye gravy…

I’m the best there is fats…even if you beat me… I’m still the best.
Paul Newman in The Huslter

Chitlins are hog intestines.

I had some for the first time lately. They do have a rather strong taste.

If you like liver (I do), you’ll like 'em (I did). If not, you won’t.

(They don’t taste anything like liver, but liver does also have a strong taste. That’s why I used it as an analogy.)

I can say this about “swiss steak”: it’s not from Switzerland. I’ve seen recipes call something swiss because they contain swiss cheese (e.g. enchiladas suizas). But swiss steak doesn’t have any cheese in it.

La franchise ne consiste pas à dire tout ce que l’on pense, mais à penser tout ce que l’on dit.
H. de Livry

Swiss steak goes back pretty far, but not to Switzerland (Doesn’t help much…)

A recipe for chitterlings (“chitlins”) for you, KissThis

Your Official Cat Goddess since 10/20/99.

“I get along well with everybody.” --I.M.F.

thanks guys…and yes cat it is chitterlings
I have subsequently found some information on swiss steak since my last post…apparently it got its name from a newspaper writer in the 30’s who thought it would be a cool thing to call it “swiss steak.”

I’m the best there is Fats…even if you beat me, I’m still the best.
Paul Newman in the Hustler

“Chitterlings” is the original way to spell it, however, it is still pronounced “chitlins,” which is more commonly being the way it is spelled.

We have a thread somewhere that shows those Old English names can be a bit confusing to pronounce.

You can’t take anything for granted.

I bet that’s how a lot of things get named these days, too.

That, and marketing genuises. There is no such thing as “snow crab” either; it is an invention of seafood marketers to sell opelio and tanner crab. Likewise “silverbrite” salmon, instead of the correct name “chum salmon”.


“Believe those who seek the truth.
Doubt those who find it.” --Andre Gide

Well, considering that ‘chum salmon’ sounds to me like a euphamism for vomiting up seafood (e.g… “the fish was bad, so all I did last night was lean over the toilet and chum salmon”), I’m perfectly happy with ‘silverbite’ myself…