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