Andouille
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Andouille is a smoked sausage made using pork, originating in France but also known as an element in Cajun cuisine.
Cajun andouille
French andouille from Guémené-sur-Scorff, France
Chitterlings
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Chitterlings are the intestines eaten as offal. The large intestine is further known as bung. Chitterlings are consumed both as the casing for stuffed food and as a main ingredient. Depending on prepa
Andouille
…also known as an element in Cajun cuisine. In France, particularly Brittany and Normandy, the traditional ingredients of andouille are primarily pig chitterlings, tripe, onions, wine, and seasoning. It is generally grey and has a distinctive odor. A similar, but unsmoked and smaller, sausage is called andouillette…
Chitterlings served in a chafing dish, Duke University, Durham, North Carolina
Deep-fried pork bung skewers
Anatomical diagram of the intestines and anterior mesenteric artery (red) of a bovine; the caecum, colon and terminal colon (rectum) are all different cuts of bovine bung.
Capocollo (a.k.a. coppa, gabagool) traditionally uses beef cap bung, from the far side of the caecum; it is trussed and hung to cure.