ShyGuy's Journal, 08 Sep 12

Have no idea what chitlins and hog maws are and not sure I want to find out. Is this something I eat every time I have a hot dog?  

"Chitlins and hog maws" I have no idea either, but if you fix it, it must be good. I eat some pretty strange stuff too fo most people's taste. ;D  

LOL Chitlins and hog maws are a Soulfood delicacy; and are the intestines and stomach of the pig, braised in enough water to cover by an inch or two, with onions, garlic, and a few other seasonings; until they are fork tender; which usually takes about 4-6 hours. They are normally eaten on New Year's day, along with collard greens, black eyed peas, cole slaw, candied yams, and skillet cornbread; a combination of foods my brother calls the trifecta. The cleaning process can be very labor intensive, as we use to do them in the old days (when I was a kid), but are a lot easier, now, if you can find a good brand that's pre-cleaned, (you still have to go through them at least once to make sure nothing was missed), which is why we only had them around holiday time. Now, I have them whenever I don't mind, taking the time, to spend a whole day cooking them. Not everybody likes them, but those of us that do, love them, and won't try to make any new converts; more for us! And lastly, they are not part of the ingredients of your hot dogs. LOL  

Thanks for the education. 

;D I would try them if you fixed them, but you don't want to share....want it all for yourself lol 

LOL :-D Gigi, with you, I'd be happy to share; we've known each other too long for me to hold out on you like that. And believe me; you'd only want to try them when someone you know well, is cooking them. Outside of my family, which includes my cousins, I won't even eat them, because I know we know how to clean them thoroughly, and how to cook them right. LOL  

Sounds a bit like menuda, a Mexican dish, made with the same parts! I grew up eating southern and am sure that I would like your cooking. I also agree that you have to know who is cooking for some dishes. We have been enjoying black-eyed peas and snaps from my neighbor's garden. Not really low carb but oh so good when they are fresh.  

LOL You're right Gwen; having lived in southern California, I learned to enjoy menudo, and often refered to it as chitlin soup, as it is made with beef tripe, which has the same texture as chitlins. As such, I want to learn how to make it from a, good, homecook before ever attempting to make it myself. As you said, it's not really low carb, but very good when done right. :-)