Chunchullo
Chinchulín is beef small intestine, which may be grilled or fried. It is consumed in many Latin American countries.
 Chunchulines being roasted using charcoal. | |
| Place of origin | Latin America |
|---|---|
| Region or state | North America and South America |
| Main ingredients | Pork, beef, or lamb small intestine |
In some countries, chunchullo is grilled over wood or charcoal. In Colombia, Argentina, Paraguay, Uruguay, Peru and Chile, however, it is usually roasted. Despite its long cooking requirement, it is usually the first dish served in a Paraguayan, Uruguayan, or Argentinian "asado."
They are presented in the form of a braid.
Names and characteristics according to country
Argentina, Uruguay, and Paraguay
Known as chinchulín and are typically roasted. The large intestine, in Argentina, is called "Tripa Gorda" (Big Gut) or torch and cooked similarly, except that they are usually washed inside and filled with the same filling for sausages.
Chile
Known as Chunchules.
Colombia
Depending on the region it can be called Chunchullo, Chunchulla, Chinchurria or Chunchurria. Usually eaten fresh.
Ecuador
In the cold regions of Ecuador it is known as tripa mishqui. It's roasted, and sometimes eaten with boiled potatoes or mote. While in the hotter regions, it goes by the name of “tripita”. It is grilled and popularly known as street food.
Venezuela
In Venezuela it is known as Chinchurria and is roasted.
Peru
In Peru this meal is known by a Creole term: "choncholi" . Prepared steamed and then roasted on a grill, it is a food native of people from Angola, who were brought to the south of Peru to work the cotton and sugar fields in the province of Ica, south of Lima. It was a typical food of the black population of Peru but now, like kebabs, are consumed at every social level.
Mexico
In southern Mexico, the first portion of the small intestine of the cow (first 3–4 meters) is known as "tripa de leche" (translates to "gut of milk"). This is washed thoroughly with tap water, braided and boiled in a pressure cooker for about one hour, because it is very hard. Later, it's fried with garlic and onions and served on fresh tortillas, whole or chopped into cubes, served with hot salsa.