Aretha Franklin wasn’t just the Queen of Soul; she had a deep love for soul food, especially chitterlings. In 1967, she told Ebony magazine that they were her favorite dish. Along with that, she loved pairing them with hot water cornbread and greens.
So, what exactly are chitlins? They’re the cleaned intestines of pigs, but people sometimes use veal or lamb. Preparing them is an art. It involves thorough cleaning, which can be quite stinky and messy. But when done right, they become a tender, flavorful dish that’s a soul food classic. Cooking them slowly helps bring out their subtle pork flavor, making them ideal for pairs with rich seasonings.
Chitlins have a chewy texture, especially when fried, where they attain a crispy outer layer. Aretha didn’t share her exact cooking method, but she took pride in preparing them herself. She often joked about her love for them, even mentioning them during performances. After singing “Don’t Play That Song (You Lied)” in 1971, she quipped about enjoying chitlins that morning, adding a personal touch to her concerts.
Sadly, by 2008, Aretha had to give them up due to health issues. In an interview with NPR, she talked about her weight and blood pressure concerns related to chitlins. Her Christmas album from that year even included a reference to not serving them for dinner anymore, highlighting how much they had meant to her.
Despite this, Aretha continued to embrace her love for cooking. She spoke fondly of collard greens, hickory barbecue sauce, and even planned to write a cookbook. Her dinners must have been filled with warmth, flavor, and memorable moments.
While chitlins may be an acquired taste, they are undoubtedly a symbol of soul food culture. A 2021 survey from the Pew Research Center found that 68% of Black Americans value traditional food as an essential aspect of their cultural heritage. Aretha Franklin’s love for chitlins reflects a broader appreciation for this rich culinary tradition.
Chitlins have a long history in African American cooking, rooted in the resilience of the community. They were often prepared during difficult times, turning a challenging ingredient into a feast for family and friends. This legacy of strength and creativity continues to inspire many today.
Aretha Franklin’s connection to chitlins is a reminder of how food carries our stories and memories. It’s not just what we eat but the love and culture that go into every meal.
