"Aretha Franklin was the Queen of Soul for a reason. She received 18 Grammy Awards and the Presidential Medal of Freedom over the course of her career. Her voice made her music royalty, but she never forgot her roots. When it came to food, she had a passion for soul food, especially one dish that's rare to find outside the South. In 1967, Franklin told Ebony magazine that chitterlings, sometimes known as chitlins, were her favorite food. On the side? She enjoyed some "hot water cornbread and greens or ham.""
"Chitlins are the large intestines of pigs, though in some dishes, people may swap in veal or lamb intestines. They need to be very thoroughly cleaned before they can be eaten. They are usually slow-cooked or fried, but cleaning them takes a long time and can be unpleasant due to the smell and mess. Remember, this is the intestine we're talking about, so there's nothing good in there. However, when they are prepared correctly, they're considered a beloved staple of many soul food meals. Their subtle pork flavor allows the seasonings and sauces in which they're cooked to come through strongly."
"Chitterlings tend to be a little chewy, which is why slow cooking is often used to prepare them. When fried, the outside can become crisp, though the inside stays chewy. Franklin never said how she personally liked to cook her chitterlings, but we do know she handled the job herself. Chitlins were a staple of Aretha Franklin's diet and something she was happy to joke about. After singing "Don't Play That Song (You Lied)" before an audience in 1971, Franklin quipped, "Good thing I ate chitlins this morning," per Wolfgang's. That concert, and that specific song, has been regarded as a powerhouse performance in more than one review, and Franklin's chitlin joke seems to be acknowledging that they helped her perform."
Aretha Franklin earned 18 Grammy Awards and the Presidential Medal of Freedom and remained connected to her soul food roots. She named chitterlings, sometimes called chitlins, as a favorite dish and often paired them with hot water cornbread and greens or ham. Chitterlings are typically pig intestines that require thorough cleaning and are usually slow-cooked or fried; cleaning can be lengthy and unpleasant. Properly prepared chitterlings are a beloved soul food staple with a subtle pork flavor that highlights seasonings. The texture is slightly chewy, and frying can produce a crisp exterior while the interior remains chewy.
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