So you say you don't eat "Chitterlings"

I've eaten the inside, the outside, and the rump of a pig. And I'm pouring this hot sauce on these chitterlings. The key, you see, is to douse them in the spicy liquid and eat them before you devour the rest of your meal. A plate of those first and then you move to the turkey, ham, sweet potatoes with the crunchy topping, stuffing, greens and the best rolls you have ever tasted.You end with chocolate cream cheese cake or rum cake or sweet potato pie or lemon bars or dump cake or melt in your mouth sugar cookies. You start, though, with the chitterlings.Chitterlings provide a delicious filling for sausages, while the last couple of yards from the wider end provide the casings.

Chitterlings or chit'lins are the intestines of young pigs.

SMOKED SAUSAGE LINK

Ingredients: pork, pork hearts, pork stomachs, pork spleens, beef, beef spleens.

POTTED MEAT

Ingredients: beef tripe partially defatted, cooked beef fatty tissue, beef hearts.

SOUSE

Ingredients: pork tongues, snout, ears, and hearts.

HOT DOGS, BOLOGNA,

Ingredients: Mechanically Separated Meat.....Is a paste-like and batter-like poultry product produced by forcing bones, with attached edible tissue, through a sieve or similar device under high pressure to separate bone from the edible tissue.

"Frankfurter, Hot Dog, Wiener, or Bologna"

Are made according to the specifications for cooked and/or smoked sausages, except they consist of not less than 15% of one or more kinds of raw skeletal muscle meat with raw meat byproducts. The byproducts (heart, kidney, or liver, for example) must be named with the derived species and be individually named in the ingredients statement.

Tripe

Tripe is the muscular lining of beef stomach (can also be from sheep or pigs, but rarely). It comes in 4 types: the fat part of the first belly, and three different sections of the honeycomb (the second stomach of the cow)--light, dark, and the partial honeycomb of the 2nd belly's extreme end.

One thing is sure, this delectable, gelatinous, and blonde membrane is tough to digest. Ideally it's cooked some 12 hours, and it should never be eaten by the dyspeptic or goutish.