Sometimes, regional foods are made from ingredients that make it seem like the dish was destined to stay local. Take chitlins, for instance. Also known as chitterlings, this food from the Deep South is made from hog intestines. Chitlins are traditionally served during the holiday season, but they're enjoyed year-round by chitlin enthusiasts. The intestines are thoroughly cleaned, then boiled for a few hours, creating a unique smell that many might find offensive. This is why they were traditionally prepared outdoors. After the stewing process, they're typically cut up, breaded and fried, then served with hot sauce and spicy vinegar along with collard greens, corn bread and fried chicken.