I remember eating chitlins as a boy living in Gadsden, Alabama, Eric Griggs, but the memories are pretty dilute, honestly.
I do recall my dad and me liking them. We’re the adventurous eaters in the family.
These days, if I’m going to eat offal, I’ll probably seek out menudo, a Mexican soup made with innards and whole hominy.
The soup is mildly spicy, rich, and bright with lime.