The intestines (chitterlings) and other internal organs (offal) are often boiled or stewed. Andouille is another kind of French chitterlings sausage found especially in Brittany and Normandy. In the American South, some recipes include chitterlings, livers, brain, and hog maw. Disease can be spread by chitterlings not cleaned properly and undercooked. Her wares included chitterlings, hogmaws, and pig's feet as well as corn. In Korea, chitterlings ("gopchang") are grilled or used for stews ("jeongol") in Korea. Chitterlings are also eaten as a dish in many East Asian cuisines. It has been also sometimes associated with handling raw chitterlings. It illustrates that chitterlings were the poorest choice of poor food. People in the Caribbean and Latin America eat chitterlings. Chitterlings, though much declined in popularity, are still enjoyed in the UK today.