In case you don't know, chitlins are hog intestines and certainly not for the faint of heart. There are two ways of cooking them either fried or boiled. I like boiled served over rice with hot sauce. With chitlins you must trust the cook to make sure the chitlins are cleaned and that all the chit is removed ( that's the nicest way I can say it ).
In South Carolina we celebrate the lowly chitlin each year with a festival in it's honor - the Salley,S.C. Chitlin Strut. Venders sell t-shirts which read "we got the guts to strut". When they cook those several tons of chitlins in Salley it is said that all the trees within several miles instantaneously drop their leaves.
Just a few inches removed from chitlins is the wonderful dish from stomach called tripe. I always liked beef tripe a little better than pork tripe. IMO tripe is better fried. The stringy texture is unique and not unlike cuddlefish.
Some may find this discussion distasteful but it would be a boring world if we didn't have diversity in our foods. And yes I've tried mountain oysters but they don't compare IMO to chitlins or tripe.