Chunchullos (Colombian Grilled Intestines)

🧂 Ingredients

• 1 kg Beef intestines
• 3-4 Limes
• 1 tablespoon, plus more to taste Salt
• For rinsing Water
• 6 medium potatoes Papas Saladas (Salted Potatoes)
• Optional, for serving Ají (Colombian Hot Sauce)

👨‍🍳 Instructions

1. 1

   Prepare the intestines: Turn the beef intestines inside out. This is crucial for thorough cleaning. You can use a thin stick or the back of a spoon to help push them. Rinse them under cold running water.

   ⏱️ 15 minutes
2. 2

   Clean with lime and salt: In a large bowl, combine the turned-out intestines with the juice of 3 limes and 1 tablespoon of salt. Massage the lime juice and salt into the intestines, working it in thoroughly. Let this mixture sit for about 30 minutes, massaging them occasionally. This helps to tenderize and remove any residual odor.

   ⏱️ 30 minutes
3. 3

   Rinse thoroughly: Turn the intestines back to their original side. Rinse them under cold running water, both inside and out, until the water runs clear and there is no more foam or slime. You may need to repeat the lime and salt treatment if they still have an odor, followed by more rinsing. The goal is a clean, neutral smell.

   ⏱️ 20 minutes
4. 4

   Parboil (optional but recommended): For extra tenderness and to ensure they are cooked through, you can parboil the intestines. Place them in a large pot, cover with water, add a pinch of salt, and bring to a boil. Simmer for about 15-20 minutes. Drain and rinse again.

   ⏱️ 20 minutes
5. 5

   Prepare for grilling: Cut the cleaned intestines into manageable lengths, about 15-20 cm (6-8 inches) long. You can tie them into loose knots or coils if desired, which helps them cook evenly and stay together. Season generously with salt.

   ⏱️ 10 minutes
6. 6

   Grill the chunchullos: Preheat your grill (charcoal or gas) to medium-high heat. Aim for a temperature of around 200-230°C (400-450°F). Place the seasoned intestines directly on the grill grates. Grill for about 15-20 minutes, turning frequently, until they are golden brown, puffed up, and develop a delightfully crispy exterior. Listen for a gentle sizzle and watch for the color change.

   ⏱️ 15-20 minutes
7. 7

   Final preparation and serving: Once crispy and cooked through, remove the chunchullos from the grill. Cut them into bite-sized pieces (about 2-3 cm or 1 inch). Serve immediately while hot and crispy, accompanied by the prepared papas saladas and a side of ají sauce, if using.

   ⏱️ 5 minutes

💡 Pro Tips

• ✓Thorough cleaning is paramount. Don't rush this step; it's key to a delicious final product.
• ✓The intestines should be very crispy on the outside, with a slightly chewy interior. Adjust grilling time as needed.
• ✓This is a classic Colombian street food, best enjoyed fresh off the grill.
• ✓Ensure your grill is clean to prevent sticking and impart good flavor.

🔄 Variations

• Marinate the cleaned intestines in a mixture of cumin, garlic powder, and onion powder before grilling for added flavor.
• Serve with a squeeze of fresh lime juice just before eating.
• Add a touch of smoked paprika to the seasoning for a smoky depth.

🥗 Nutrition

Per serving