Meat
Intestine
Pork intestine (chitterlings/chitlins when the lower bowel is cleaned) is a traditional soul-food and East Asian ingredient—used as sausage casing when processed as runners, or cooked as a chewy-savoury main after thorough cleaning. Smell and prep demand care and ventilation. Clean meticulously through multiple rinses and scrapes, then simmer until tender before frying or stewing. For casings, buy pre-cleaned salted runners from reputable suppliers. Never shortcut hygiene. Finished dishes should taste rich and clean, not foul.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 12.5 g
- Saturated Fat 4.9 g
- Trans Fat 0.2 g
- Monounsaturated Fat 4.74 g
- Polyunsaturated Fat 1.03 g
- Cholesterol 71.5 mg
- Sodium 56.6 mg
- Salt 0.16 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 21.1 g
- Water 62 g
- Energy 205 kcal
- Water 62 g
- Protein 21.1 g
- Fat 12.5 g
- Saturated Fat 4.9 g
- Monounsaturated Fat 4.74 g
- Polyunsaturated Fat 1.03 g
- Omega-3 0.1 g
- Trans Fat 0.2 g
- Vitamins 40.3 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.81 mg
- Vitamin B2 — Riboflavin 0.23 mg
- Vitamin B3 — Niacin 6.25 mg
- Vitamin B5 — Pantothenic Acid 0.68 mg
- Vitamin B6 0.45 mg
- Vitamin B7 — Biotin 2.8 µg
- Vitamin B9 — Folate 8.8 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.32 mg
- Vitamin K 1.6 µg
- Minerals 350 mg
- Major Minerals 349 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.16 g
- Cholesterol 71.5 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.81 · vitamin-b2-riboflavin: 0.23 · vitamin-b3-niacin: 6.25 · vitamin-b5-pantothenic-acid: 0.68 · vitamin-b6: 0.45 · vitamin-b7-biotin: 2.8 · vitamin-b9-folate: 8.8 · vitamin-d: 0.2 · vitamin-e: 0.32 · vitamin-k: 1.6 ·
Minerals
Intestine of Pork: composition reflects this culinary part relative to the whole ingredient.
History
African American culinary tradition elevated carefully cleaned chitlins into celebration food.
Chinese stir-fries and braises featured pre-cleaned intestine for textural contrast.
Sausage makers worldwide depended on hog casings as the natural envelope for links.