Yep I actually thought that but it's true, what a place, I have heard bad language in my life but not like that night from the women.
You think that's bad?, I had a mate who owned a butchers and he had a contract with an abattoir in Bridgwater for all the stomachs from their pig killing day which was a Monday. He used to supply other Bristol butchers with chitterling, he had a 400% mark up, to earn extra cash I used to help him clean the stuff out and plat it, you should see the sort of crap that came out of pigs stomach. Disgusting stuff.
Jiffie Reading your comment about pigs reminded me of team member I used to play with back in the late 70s. His tales of the 'Bone Yard' in Bristol were legendary as was his 'tackles'.
I hate chitterling with a vengeance, when we were kids my dad used to buy it from some butcher in Bedminster, my mother used to store that and pigs head on the toilet window ledge up above the cistern, she used to cook it up to make brawn and chittering on the weekends, the pigs brains used to wabble in the pan like a jelly, the stink, the sight of my dad eating it all used to turn me inside out, horribe, but he didn't do bad on it, he thrived, he lived until he was 96 years, died in 2017. I still shudder at the thought of, chitterling, pigs head and brawn, trotters and tails, ugh.
when you look around there are quite a few "opinions" coming down on chinks of the interview being "rehearsed in places .. it wasn't a live in your face event that took the length of the programme to record but done over a period of time to make it presentable!!!!
I have a lot of time for Candace Owen, she has sensible views rather than your typical oppressive drivel that seems to be the norm nowadays!!
Sorry but I love Chitterlings whether the platted or pressed. Give me a plate of that and some salt, vinegar and a slice of crusty bread and I'll be very happy ! I used to work in a Butchers shop when I was a kid, and it doesn't phase me. Nor did pulling the feet off of Chickens, handling Liver (although I've never liked it) or all manner of butchery things
The difference is you only saw the intestines (chitterlings) after they had been prepared. I actually saw them and handled them minutes after the animal had been slaughtered, still warm and full of enzymes and juices and far too often worms, the intestines had to be turned inside out using a pointed dowel until that dowel was full, broken off, cleaned in water to remove all the crap platted and then into salted water, ready for the boiling phase. I was being paid in the best meats available (my freezer was always full to brimming) because as I said there was a 400% mark up on the original product.
Sound like you had a good deal on the meats ! I still like Chitterlings and even what you've said doesn't make me squeamish ! It's just not something that you see for sale these days. Or does anyone out there know of a Butcher that still sells them ?
When I was in China a few years back, they seem to like eating a soup full of intestines. It smelt vile and you could see all the coils and tubes in it. The locals loved it though and consumed it in vast quantities. There was a vat of it boiling and stinking on almost every street corner. The (meat) food was surprisingly my only (big) disappointment with China - it really was horrible - and nothing like the Chinese food you get over here in the restaurants and takeaways. In fact, the meat was so horrible that Mrs R&W and I had become vegetarian by the end of the first week. It was all either offal, or the 'nice' cuts were tough as old boot leather - even the chicken. No, I didn't (knowingly) eat any dog, bat, locust, snake or any other weird food - although the wife ate a pasty full of donkey meat Lotus flower root and roasted aubergine with chopped garlic and soy sauce was very nice though. I can't stand Offal - even the smell of it. I could never have done your job Jiffie.
Look fellas, there's an old belief that Chitterlings are actually an aphrodisiac. They even made a film about it - Chitty Chitty Bang Bang......
Can't beat a bit of Black or white pudding, but defo not a fan of Tripe, Chitterlings or Liver........................having said that, I like a bit of Pate..
Nor me. Cant stand most of the things my Gran used to cook. Don't like Liver, Kidney, Heart, Tripe etc. Although I do like home made Butchers ***gots and can tolerate some Liver in them. I love Haggis, Pate, Black Pudding, White Pudding, Andouille Sausage, Kielbasa, Brat and Liverwurst, Bolony, Polony (and my Little Pony ) and most Eastern European cooked meats and sausages now sold in our Supermarkets.
