Era: 1950s

“I was born in 1953. My favourite meals were grey peas, stuffed animal hearts, roast dinners, chitlings. As a kid I didn’t know what chitlings were but as I grew up, I learnt that they are the innards of a cow or pigs stomach. I ate everything, from cabbage to sprouts. Everything, virtually, that my Mother put in front of me. If I didn’t eat it, I went hungry basically.”
Thomas Smedley


  • 4 lbs cleaned chitlings
  • 2 tbsp white wine vinegar
  • 1 tbsp finely chopped garlic
  • 1 medium sized onion chopped
  • 1 pint of chicken stock

Chop the chitlings and pop in a large saucepan with your onion
and garlic.

Add in your chicken stock.

Bring to the boil for 10 minutes, then reduce to a medium heat and continue to cook for around 3 hours or until the chitlings are tender.