what are chittilans, grits , collared greens and cornporne?

Question

I assume it is dishes made from offal and for poorer people .

If chittilans are pork intesines in some place is France it is considered a delicacy and cooked in duck fat , but what are the rest?

Answer 1

yes, you are right on the money! The French would eat rats, cats, puppy dogs tails, muskrats, and just about anything that would kill the average hog. The correct name for this in America is Souf Food..and its highly prized in the deep south. Adam Sandler came from the deep south and he played the devils son in a movie..but yes, we'uns here in the bye-eve don't cotten to no dang carpetbagging yankee who looks down at our herritage..THE SOUTH SHALL RISE AGAIN..!!! VIVA LA FRANCE

Answer 2

Grits are made when you take corn and separate the pieces of it making 1) corn meal 2) grits 3) scratch. The scratch is really the by product of the shell and husk of the the corn kernel, this is sold to farms and ranchers as feed for livestock and poultry, the cornmeal is the main extract used for cooking, baking etc. The grits are the final extracted part used for making the delicious breakfast meal. If you have never had them, you would be surprised, grits are quite tasty, and now that I currently reside in the south, I see them used not just for breakfast but made for all meals.

As for the other stuff, your on your own. I know that chitlins is what you described, and I am pretty sure I can go to my grave having never tried them and be happy just the same.

Answer 3

ugh! Grits are a kind of hot cereal, my ex had to eat them while in boot camp, he says they were pretty tasty, but I'm not one for breakfast foods so I wouldn't know. Collards are like spinach.. and cornporne, never heard of it.

Answer 4

I actually don't know. I've never eaten any of those before. But I'm assuming chitlins are apart of an animal.