This story is from Texas Monthly’s archives. We have left the text as it was originally published to maintain a clear historical record. Read more here about our archive digitization project. Soul food, probably the best inexpensive hot-lunch cuisine in Texas, is a triumph of ingenuity over meager resources. It got its start as slave food, which meant it had to draw on what Southern foodstuffs were left after the white folks were through—starches, odd and scrawny bits of meat, and stringy vegetables. The master’s pig, for instance, supplied him with ham, loin, bacon, and spareribs; the slaves got the spare parts: feet (trotters), knuckles, tail, ears, snout, neck, backbone, head (for hog’s head cheese), stomach (hog maw), intestines (chitlins), everything but the squeal. Not…The post All God’s Chitlins appeared first on Texas Monthly.