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.

Place the cleaned chunchullo in a bowl. Add salt, pepper, and any extra spices you like. Toss them well so every piece is coated.

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.

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.

Once cooked, place them on a platter, sprinkle with a little extra salt, and serve hot.