Opinion : It's not news, but you can't get all you can eat chitterlings in Texas

If you've never been to Texas let me tell you a bit about H E B grocery stores. They are THE grocery store in Texas. Like everything they are huge. I'd guess they are probably the size of a Sam's Club, with mostly groceries in them. Like everywhere else, the stores are limiting disinfectants, miscelleaneous cleaning supplies, toilet paper and other things.

HEB is now limiting Brisket and Chitterlings 5 LB - Limit 2 or Chitterlings 10 LB - Limit 2. So if you really want some of course, you are going to go for the 10 pound packages.

Chitterlings, just so you don't have to google it, are the intestines of hogs and cows and I would assume any animal. But they are in short supply.

Now, I'm guessing it's because meat processing plants are closing again. Another side effect of COVID.

I'm not a southerner, but I know that southern food is some of the best eating. I've never cooked chitterlings, so I thought I should look up a recipe. Not that I cook anymore either, but out of curiosity, I looked one up.

A quick search brought up, "How to cook chitterlins without the smell" and these instructions for preparing to cook chitterlings. "Be sure to wash any surface and your hands thoroughly with a bleach solution to avoid contamination while handling raw chitterlings." I don't know, maybe the same warnings are given for preparing chicken or beef, but I don't remmeber seeing anything about bleach in food preparation before.

The recipe ingredients are simple. Add salt, red pepper flakes and garlic. Then it says, "Soak the chitterlings in cold water throughout the cleaning stage. Each chitterling should be examined and run under cold water, all foreign materials should be removed and discarded. Chitterlings should retain some fat, so be careful to leave some on. After each chitterling has been cleaned, soak in two cold water baths for a few minutes. The second water should be clearer. If not, soak in one more bath." I'm not sure, but it seems like they are saying, "You're cooking intestines remember? If you remember what intestines do from your science class, you'll wash these 2 or 3 times."

From what I gather, it's a holiday delicacy in the south. Now here in the north, I've eaten my share of cow tongue as a kid, even hearts, livers and gizzards. Intestines, well, I've never had the privilege.

Of course, after visiting Texas I've eaten alligator which really does taste like chicken. Chitterlings, I had never heard anything about, but then I was hanging around with a group of Air Force nurses who probably wouldn't touch a chitterling.

So there's your holiday update. Enjoy that turkey, and be glad that you aren't in Texas wishing for those hard to get chitterlings!