Chitterlings, sometimes spelled chitlins or chittlins, are the large intestines of domestic animals. They are usually made from pigs' intestines. They may also be filled with a forcemeat to make sausage. Intestine from other animals, such as cow, lamb, goose, and goat is also used for making chitterling.
Chitterlings in broth
In cooking and gastronomy, goose is the meat of several species of bird in the family Anatidae, which also includes ducks and swans. The family has a cosmopolitan distribution, and various wild species and domesticated breeds are used culinarily in multiple cuisines. There is evidence as early as 2500 BC of deliberate fattening of domesticated geese in Egypt.
Roast goose served to Babur at a 16th century banquet given by the Mirzas
A roasted goose
A dish of roast goose
Window display at a restaurant specializing in goose dishes in Hong Kong