Читать книгу The Taste of Britain - Hugh Fearnley-Whittingstall - Страница 243

CHITTERLINGS ARE COOKED ***PIGS’ INTESTINES; THERE ARE SEVERAL METHODS OF PRESENTING THESE FOR SALE. THEY MAY BE MADE INTO PLAITS; OR CUT IN 6-8CM LENGTHS, AND SOLD BY WEIGHT; OR MADE INTO SLABS, THE PIECES HELD TOGETHER IN JELLY. THE 2 LATTER OFTEN INCLUDE PIECES OF PIGS’ MAW (STOMACH) CUT INTO STRIPS AND MIXED WITH THE CHITTERLINGS. COLOUR: VARIABLE, OFF-WHITE THROUGH PALE GREY-PINK TO DEEP PINK; THE JELLIED SLABS ARE CUT INTO SLICES AT RIGHT ANGLES TO THE LENGTH OF THE CHITTERLINGS, GIVING AN ATTRACTIVE MARBLED APPEARANCE. FLAVOUR: BRINED, JELLIED CHITTERLING TASTES SIMILAR TO LEAN BACON.