Chinchulines
Argentine Grilled Intestines
Chinchulines are a beloved Argentine asado staple, featuring beef small intestines grilled until wonderfully crispy and flavorful. This recipe guides you through preparing and grilling them to perfection.
🧂 Ingredients
- 500 g Beef small intestines(Ensure they are well-cleaned and trimmed of excess fat. Look for them at a reputable butcher.)
- generous Coarse salt (sal parrillera)(To taste, for seasoning during and after grilling.)
- 1-2 whole Lemon(Cut into wedges for serving. The acidity cuts through the richness.)
👨🍳 Instructions
- 1
Thoroughly clean the beef small intestines. This is the most crucial step. Rinse them under cold running water, inside and out, to remove any residual matter. You may need to turn them partially inside out to ensure complete cleaning. Repeat rinsing until the water runs clear. Some butchers may offer pre-cleaned intestines, which can save significant time.
⏱️ 20-30 minutes - 2
Prepare the intestines for grilling. Once clean, you can either coil them into tight spirals or braid them. Braiding can help them hold their shape and cook more evenly. Secure the ends with butcher's twine if necessary, though often they hold their shape once coiled or braided.
⏱️ 10-15 minutes - 3
Preheat your grill or parrilla to medium-high heat. The ideal temperature is around 200-220°C (400-425°F). Place the prepared chinchulines on the grill. Initially, you want to render the fat and start the crisping process.
⏱️ 5 minutes - 4
Grill slowly, turning occasionally, until golden brown and crispy. This process requires patience. You are aiming for a texture that is crisp on the outside and tender within. Avoid high direct heat initially, which can burn the outside before the inside is cooked. As they cook, you can sprinkle them with coarse salt.
⏱️ 25-35 minutes - 5
Check for doneness. The chinchulines should be deeply golden brown, firm to the touch, and have a satisfyingly crispy exterior. You can test a small piece to ensure it's cooked through and has the desired texture. Adjust heat as needed to prevent burning while achieving crispiness.
⏱️ Ongoing during grilling - 6
Season and serve immediately. Once perfectly crispy, remove the chinchulines from the grill. Sprinkle generously with more coarse salt if desired. Cut into bite-sized pieces and serve hot with fresh lemon wedges on the side. The lemon juice is essential for balancing the rich, fatty flavor.
⏱️ 2 minutes
💡 Pro Tips
- ✓Crispiness is key! Don't rush the grilling process; low and slow is better for rendering fat and achieving a perfect crunch.
- ✓Chinchulines are traditionally one of the first items placed on the grill during an Argentine asado, as they take the longest to cook.
- ✓Serve piping hot with plenty of fresh lemon wedges. Squeezing lemon juice over the crispy chinchulines just before eating is essential.
✨ Twist Ideas
Inspiration for your own version of this recipe
- For a more intensely charred flavor, increase the heat towards the end of grilling, watching carefully to avoid burning.
- Serve alongside or topped with a vibrant chimichurri sauce for an added layer of herbaceous flavor.