If you’ve ever strolled past a Colombian street food stall, you’ve probably noticed the smoky aroma of grilled chunchullo.
This traditional dish, also called chinchulines, is made from cow intestines that are carefully cleaned, seasoned, and grilled until crispy on the outside and tender inside.
The first time I had chunchullo Colombiano, I was surprised by how much flavor a simple dish could hold. It’s not just food—it’s a social experience, shared with friends, family, and plenty of laughter.
I’m excited to share my version of the chunchullo recipe, with all the steps and tips you need to make it at home.
How To Make Chunchullo Recipe At Home Like Colombians
Chunchullo recipe is a traditional Colombian dish made with cow intestines, cleaned, seasoned, and grilled until crispy. Known as chinchulines in other parts of Latin America, this meal is a street food favorite full of flavor and texture.
Recipe Overview
- Prep Time: 25 minutes (plus cleaning time)
- Cook Time: 45–60 minutes
- Total Time: About 1 hour 30 minutes
- Cuisine: Latin American / Colombian
- Course: Appetizer / Snack
- Difficulty: Intermediate (because of the cleaning and grilling process)
- Yield: 4 servings
- Calories: ~250 per serving (depending on oil and seasoning used)
Ingredients
Here’s what you’ll need to make this chunchullo recipe at home:
- 2 pounds fresh cow intestines (chunchullo/chinchulín)
- Juice of 4 limes or ½ cup white vinegar (for cleaning)
- 1 tablespoon salt (plus more to taste)
- 1 teaspoon ground black pepper
- 1 teaspoon cumin (optional)
- 1 teaspoon paprika (optional)
- 1 teaspoon garlic powder (optional)
- 2 tablespoons oil (for grilling or pan-frying)
Ingredient Notes:
- Fresh intestines: If you buy them from a butcher, ask if they’re pre-cleaned. If not, I’ll guide you on how to do it properly.
- Seasonings: Traditional Colombian chunchullo keeps it simple with just salt and pepper, but I like adding cumin, paprika, and garlic powder for a deeper flavor.
- Oil: Use a neutral oil like vegetable or sunflower for grilling.
Instructions
Step 1: Cleaning The Intestines
This is the most important part. Chunchullo must be cleaned well. Rinse the intestines under cold running water, then soak them in lime juice or vinegar for about 10 minutes. Scrub gently and rinse again until the water runs clear. Cut them into pieces about 4–6 inches long.
Tip: If the smell is strong, repeat the soaking with fresh lime juice or vinegar. A thorough cleaning is what makes the final dish taste good.
Step 2: Seasoning
Place the cleaned chunchullo in a bowl. Add salt, pepper, and any extra spices you like. Toss them well so every piece is coated.
Step 3: Preparing The Grill (Or Pan)
Traditionally, Colombians grill chunchullo over open charcoal for that smoky flavor. If you don’t have a grill, a cast iron pan or oven works too. Heat your grill or pan and brush lightly with oil.
Step 4: Cooking
Lay the chunchullo pieces evenly on the grill or in the pan. Cook on medium-high heat until they turn golden brown and crispy on the outside. This usually takes 40–50 minutes, turning occasionally to prevent burning.
Tip: Don’t rush this step. The slow grilling makes the texture crunchy outside and chewy inside, which is the perfect balance.
Step 5: Serving
Once cooked, place them on a platter, sprinkle with a little extra salt, and serve hot.
What Is A Chunchullo Dish In Colombia?
In Colombia, chunchullo is more than just food—it’s a cultural treat. Street vendors and restaurants serve it as a snack or appetizer, usually paired with fried plantains, potatoes, or arepas.
It’s considered one of the classic Colombian street foods and is loved for its crispy texture and rich flavor. When Colombians talk about sharing chunchullo, they’re talking about gathering around a meal that connects people.
What To Serve With Chunchullo (Traditional Colombian Sides)
Chunchullo on its own is tasty, but it shines when served with classic Colombian sides. Some favorites include:
- Arepas: Grilled corn cakes that balance the richness of the intestines.
- Fried yuca (cassava): Crispy and starchy, perfect for dipping.
- Patacones (fried green plantains): A crunchy and salty partner.
- Ají sauce: A spicy, tangy salsa that cuts through the fat.
- Cold beer or sugarcane soda: For the full Colombian street food feel.
Storage And Reheating Tips
Chunchullo is best eaten fresh off the grill, but if you have leftovers:
- Storage: Place cooled chunchullo in an airtight container and refrigerate for up to 2 days.
- Reheating: Reheat in a hot oven or skillet until warmed through and crispy again. Avoid microwaving because it makes them rubbery.
Personal Tips For Perfect Chunchullo
- Patience pays off: Don’t rush the grilling—it needs slow heat for the best texture.
- Use fresh lime: It’s more effective than vinegar for cleaning and adds a fresh taste.
- Cut into equal pieces: This helps them cook evenly.
- Try frying after boiling: Some home cooks boil the intestines first, then fry or grill them to reduce cooking time.
Making this chunchullo recipe at home always takes me back to the streets of Bogotá, where the smell of smoky grills fills the air. It may take a little extra effort to clean and prepare, but the reward is a crispy, flavorful dish that feels like a true Colombian treat.
I’d love for you to give this recipe a try—let me know how it turns out in your kitchen, and don’t forget to share it with family and friends.
Frequently Asked Questions
What Meat Is Chunchullo Made From?
Chunchullo is made from cow intestines, cleaned, seasoned, and grilled until crispy.
Is Chunchullo Safe To Eat?
Yes, as long as the intestines are thoroughly cleaned and cooked at a high temperature until fully done, chunchullo is safe and delicious.
What’s The Difference Between Chunchullo And Chinchulines?
They’re basically the same dish—“chinchulines” is the name used in Argentina and other parts of Latin America, while “chunchullo” is the Colombian term.
Can I Cook Chunchullo In The Oven Instead Of Grilling?
Yes, you can bake them on a lined tray at 375°F until crispy, though grilling gives a more authentic flavor.
What Sauce Goes Best With Chunchullo?
Ají picante (a Colombian hot sauce made with chili, vinegar, and cilantro) pairs perfectly with chunchullo.
Chunchullo Recipe: Delicious Colombian Street Food
Ingredients
- 2 pounds fresh cow intestines chunchullo/chinchulín
- Juice of 4 limes or ½ cup white vinegar for cleaning
- 1 tablespoon salt plus more to taste
- 1 teaspoon ground black pepper
- 1 teaspoon cumin optional
- 1 teaspoon paprika optional
- 1 teaspoon garlic powder optional
- 2 tablespoons oil for grilling or pan-frying
Instructions
Step 1: Cleaning The Intestines
- This is the most important part. Chunchullo must be cleaned well. Rinse the intestines under cold running water, then soak them in lime juice or vinegar for about 10 minutes. Scrub gently and rinse again until the water runs clear. Cut them into pieces about 4–6 inches long.
- Tip: If the smell is strong, repeat the soaking with fresh lime juice or vinegar. A thorough cleaning is what makes the final dish taste good.
Step 2: Seasoning
- Place the cleaned chunchullo in a bowl. Add salt, pepper, and any extra spices you like. Toss them well so every piece is coated.
Step 3: Preparing The Grill (Or Pan)
- Traditionally, Colombians grill chunchullo over open charcoal for that smoky flavor. If you don’t have a grill, a cast iron pan or oven works too. Heat your grill or pan and brush lightly with oil.
Step 4: Cooking
- Lay the chunchullo pieces evenly on the grill or in the pan. Cook on medium-high heat until they turn golden brown and crispy on the outside. This usually takes 40–50 minutes, turning occasionally to prevent burning.
- Tip: Don’t rush this step. The slow grilling makes the texture crunchy outside and chewy inside, which is the perfect balance.
Step 5: Serving
- Once cooked, place them on a platter, sprinkle with a little extra salt, and serve hot.
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