Oh dear Dell - did you not read Cubist's post on this very subject? Priceless!!
Still I expect you knew what you were letting yourself in for - I won't be picking this one from the menu though.....
"I once mistakenly ordered Andouilette in a French cafe. It looked like sausages but once I started to eat it I realised I had cocked up big style. There simply wasn't enough ketchup in the world to help me finish it, and as soon as I got home I looked it up, to discover what it was I had been eating. I quote:
Chitterlings must be soaked and rinsed thoroughly in several different cycles of cool water, and repeatedly picked clean by hand, removing extra fat, undigested food, and specks of fecal matter because the part of the pig the 'chitlins' come from includes intestinal polyps and the last few inches before the pig's anus.
The
dirty,
dirty bastards."