Well, in general chitlins (short for chitterlings) are, as my daughter puts it, critter bits. Entrails. Innards. The soft parts. Yucky bits. Giblets. I'm not sure they are critter specific, but pig seems likely. I was trying to remember the elegant french name for the same but the ol' steel trap had snapped its last snap. Thought it was possible a Montreal mom would more likely cook those, Rick.
Blessings,
Barbara