Well, thanks, to hbg, I did take a peek at his explanation and found this:
chitterlings
[CHIHT-lihnz; CHIHT-lingz] Popular in American Southern cooking, chitterlings are the small intestines of freshly slaughtered pigs. The word itself comes from the Middle English chiterling, a derivative of the Old English cieter ("intestines"). And, although properly called "chitterlings," the more common usage is chitlins, the casual version of which is chitts; slang terms include Kentucky oysters and wrinkled steak. Chitlins must be thoroughly cleaned in order to remove all fecal matter and bacteria. This labor-intensive process, which requires turning the intestines inside out, can take hours. Once cleaned, chitterlings must be simmered until tender (2 to 3 hours), a process that emits a detestable stench. They can then be broiled, barbecued, added to soups, battered and fried or used as a sausage casing. Chitlins have a chewy texture and an extremely high fat content (24 grams per 3-ounce serving).
Confession. I never ate one single chitterling in my life.
Hmmm. Hey, smorgs, how about chow chow and lace cornbread.
hamburger, If I get started on something, it's hard to let go, but I'm with you. I think I will let go now