What are chitterlings?

Chitterlings are the intestines of a pig, prepared and cooked as food.

The word usually refers to cleaned pig intestines, especially the small intestines, although regional culinary usage can include other intestinal sections. In the United States, chitterlings—also called chitlins or chittlins—are strongly associated with Southern and African American food traditions and are commonly stewed, seasoned, or served as part of a soul-food meal.

The dish has a long history connected to the use of every edible part of an animal. Enslaved Africans and later Black cooks in the American South transformed inexpensive or discarded cuts into distinctive dishes, helping preserve culinary techniques and flavors across generations. Similar preparations of pig intestines exist in many cuisines around the world.

Raw chitterlings require careful cleaning and thorough cooking. Pig intestines can carry bacteria such as Yersinia enterocolitica, so safe handling, handwashing, and adequate cooking are important. Chitterlings are not the same as tripe, which generally refers to the stomach lining of ruminant animals such as cows.