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These are made with the small intestines of the pig. While the early Pennsylvanian Dutch immigrants to America used pig intestines for sausage casings, Southerners used them for chit''lins (sometimes called ruffle steak).

Chit''lins are usually cleaned and then boiled for about four hours with simple seasonings like an onion, celery and a bay leaf.

They are then served hot with vinegar, a hot sauce, or both. Or they are cooked until fairly tender and then fried.

In France, they are an important ingredient in andouilles and andouillettes - while they also form the casings. While in Britain, they have dropped out of common use.

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.

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